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Sweet Potato and Brussel Sprout Salad with Roasted Chicken Drumsticks

Prep Time: 15 minutes Cooking Time: 1 hour and 15 minutes 4 servings

Products Included In Recipe


1 pkg Granny’s Chicken Drumsticks
1 cup | 250 ml frozen shelled edamame
2 cups | 500 ml sweet potato, peeled & cubed
1 cup | 250 ml Brussel sprouts, ends trimmed and halved
2 tbsp | 30 ml olive oil
To taste sea salt and ground pepper

Lime Dill Dressing

1 tbsp | 15 ml fresh lime juice
2 tsp | 10 ml fresh dill, chopped
2 tbsp | 30 ml honey
1 tbsp | 15 ml cider vinegar
1/4 cup | 65 ml olive oil
1 tsp | 5 ml Dijon mustard
To taste sea salt and ground pepper


Lime Dill Dressing

In a small bowl, whisk together all dressing ingredients. Set aside.


Preheat oven to 400°F (200°C).
Place chicken drumsticks on a greased rack fitted into a rimmed baking sheet and season with salt and ground pepper. Roast chicken uncovered for 40 to 45 minutes or until the internal temperature reaches 170°F (77°C). Cover and let rest 10-15 minutes before slicing.
Toss sweet potatoes with 1 tablespoon olive oil in a small bowl. Spread on a parchment lined baking sheet. Season with salt and pepper. Roast for 20 to 25 minutes or until tender.
In the same bowl, toss Brussels sprouts with remaining olive oil. Season with salt and pepper. Arrange on another parchment lined baking sheet. Roast, tossing occasionally, until sprouts are tender, about 15 to 20 minutes.
Meanwhile, bring a small pot of water to boil. Add edamame and cook 3 minutes. Drain and rinse under cold water. Set aside.
To assemble the salad, in a large bowl mix together warm sweet potatoes, warm Brussel sprouts, and edamame. Toss with dressing Serve alongside roasted sliced chicken drumsticks.

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