Roasted Greens and Sweet Potato Recipe

No one wants to be on a diet during the most “wonderful time of the year”, but with Chef Adrianne’s solution of sneaking in dark leafy greens into festive dishes, you won’t miss out on the delicious festivities, and you won’t have regrets when beach bod season comes around. Adding greens to a dish fills you up quicker without adding alot of carbs and calories. In addition, greens are loaded with tons of fiber which makes for great digestion that won’t make you retain a ton of water, make you feel sluggish. Leafy greens are also incredibly nutritious and very high in all sorts of vitamins, minerals and antioxidants. This includes calcium, which has been shown to aid fat burning. Roasting the greens deepens the nutritional value as well as the flavor… It’s all about flavor after all.

This is a guest post recipe that’s courtesy of Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks. You can connect with the chef over on Facebook. This recipe makes 4 servings.

Roasted Greens & Sweet Potato + Maple Mustard Vinaigrette Recipe

2 Sweet Potatoes, rough cut
2 cups Organic Kale
1 cup Organic Brussel Sprouts, halved
1/2 cup Pecans, chopped, and toasted
1/2 cup Dried Cranberries
1/2 cup Goat Cheese, crumbled
1 tablespoon Maple Syrup
1 tablespoon Spicy Mustard
1 teaspoon Dijon Mustard
1 teaspoon Champagne vinegar
1 tablespoon Extra Virgin Olive Oil
kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Bring a small pot of water to boil. In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside. On a cookie sheet, add the brussel sprouts and kale. Roast for 10-15 minutes or until they begin to char. Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside. To assemble the dish, place the roasted greens on the plate then dot with the sweet potato. Add the toasted pecans, dried cranberries, and goat cheese. Drizzle with the maple and spicy mustard vinaigrette.

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