Thanksgiving Leftover Recipe Ideas
Vegetarian Thanksgiving Leftover Recipes: Roasted Brussels Sprouts and Sweet Potato Salad
Thanksgiving is the perfect time to load up on delicious vegetarian options. As a vegetarian, you can enjoy the same flavors and textures as your meat-eating friends while still enjoying your favorite holiday foods. One of the best ways to make the most of your leftovers is to turn them into new and exciting dishes. This roasted Brussels sprouts and sweet potato salad is the perfect way to enjoy the bounty of the season and make use of your Thanksgiving leftovers.
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cut into cubes
- 1 red onion, diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons chopped parsley, for garnish
Preheat the oven to 400 degrees F. On a large baking sheet, toss together the Brussels sprouts, sweet potato, and red onion with the olive oil, balsamic vinegar, garlic powder, thyme, oregano, salt, and pepper. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
Remove from the oven and let cool for a few minutes. Transfer the roasted vegetables to a large bowl and toss together with your favorite leftover ingredients, such as cooked grains, roasted nuts, or cooked beans. Add a splash of additional balsamic vinegar, if desired.
Serve the roasted Brussels sprouts and sweet potato salad warm or cold, garnished with fresh chopped parsley. Enjoy!