Bring on the Brussels

Fresh and crispy Brussels sprouts are even better when combined with our Waffle Cut Sweet Potato Fries and tossed with almonds and cranberries in a tangy vinaigrette.

12min. Prep Time
45min. Total Time



  • 1 Bag Alexia Waffle Cut Sweet Potato Fries (20 oz)
  • ⅓ C Dried Cranberries
  • ⅓ C Toasted Almonds, chopped
  • 1 ½ lbs Brussels Sprouts, shaved
  • Ground Black Pepper
  • Kosher Salt
  • Olive Oil
  • ¼ C Real Maple Syrup
  • ¼ C Sriracha Sauce
  • ¼ C Apple Cider Vinegar
  • ¼ C Kosher Salt
  1. Preheat oven to 425 ̊ F.
  2. Place Sweet Potato Fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping half way through to ensure maximum crispiness.
  3. Rinse Brussels sprouts and cut off the base. Thinly slice into shavings. Toss with olive oil, kosher salt and ground black pepper to taste and place on second baking sheet. After Sweet Potato Fries have baked for 12-14 minutes, place Brussels sprouts into the oven and cook for 8-12 minutes or until crispy.
  4. In a small bowl whisk together vinaigrette ingredients (maple syrup, sriracha sauce, apple cider vinegar, 1/4 teaspoon kosher salt). Set aside.
  5. Add baked Sweet Potato Fries and Brussels sprouts to a large mixing bowl along with almonds and cranberries. Toss and coat evenly with spicy vinaigrette.
  6. Portion your mixture into salad bowls and enjoy!

Cook's Tips

Bake our Waffle Cut Sweet Potato Fries right before assembly and serving to ensure maximum crispiness!