By Diane Morrisey
Peel and cube sweet potatoes and cut Brussels sprouts in half. Drizzle them with olive oil and season with salt and pepper. Lay them in one layer on a baking sheet and bake at 400 degrees for 25 minutes or until completely tender and beginning to caramelize. Let cool
Melt 2 tbsp of butter in a skillet. Add 1 cup of pecans and 1 tbsp of sugar. Toss and cook over medium heat for a few minutes or until the nuts just start to darken. Remove from heat and allow to cool.
Place Little Leaf Farms Sweet Baby Butter Leaf in a large bowl, top with faro, roasted sweet potatoes and Brussels sprouts, sliced apples, dried cherries, pomegranate seeds, and sugared pecans. Drizzle with dressing and serve.
Put all ingredients in jar and shake well to combine. Dressing will last in the fridge for up to two weeks.
Ingredients
Directions
Peel and cube sweet potatoes and cut Brussels sprouts in half. Drizzle them with olive oil and season with salt and pepper. Lay them in one layer on a baking sheet and bake at 400 degrees for 25 minutes or until completely tender and beginning to caramelize. Let cool
Melt 2 tbsp of butter in a skillet. Add 1 cup of pecans and 1 tbsp of sugar. Toss and cook over medium heat for a few minutes or until the nuts just start to darken. Remove from heat and allow to cool.
Place Little Leaf Farms Sweet Baby Butter Leaf in a large bowl, top with faro, roasted sweet potatoes and Brussels sprouts, sliced apples, dried cherries, pomegranate seeds, and sugared pecans. Drizzle with dressing and serve.
Put all ingredients in jar and shake well to combine. Dressing will last in the fridge for up to two weeks.