ROASTED BRUSSELS SPROUT AND SMOKED SWEET POTATO SALAD

Roasted Brussels Sprout and Smoked Sweet Potato Salad image

Provided by Guy Fieri

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 24

1 1/2 pounds Brussels sprouts, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon sherry vinegar
4 large sweet potatoes, peeled, cut into large bite-size pieces
1/4 cup extra-virgin olive oil
1 tablespoon light brown sugar
1 teaspoon dried red pepper flakes
Kosher salt and freshly cracked black pepper
6 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons agave nectar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
2 cups lightly packed baby arugula
1/2 cup grated pecorino
1/4 cup Pickled Red Onions, recipe follows
1 small red beet, quartered
1 cup red wine vinegar
1/2 cup light brown sugar
2 tablespoons kosher salt
3 to 4 whole black peppercorns
1 bay leaf
2 medium red onions, thinly sliced

Steps:

Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.
For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm.
For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes.
For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper.
To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions.
In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator.