Stir together olive oil, thyme, garlic, salt and pepper; toss half with the potatoes and arrange in single layer on parchment paper- lined baking sheet.
Toss remaining olive oil mixture with Brussels sprouts; arrange in single layer on separate parchment paper-lined baking sheet.
Roast potatoes, turning once, for 25 to 30 minutes or until golden and tender. Roast Brussels Sprouts for 20 to 25 minutes or until golden and tender.
Chive Dressing
Whisk together oil, vinegar, mustard, honey, salt and pepper until blended; stir in chives. In serving bowl, toss dressing with hot vegetables. Stir in goat cheese and cranberries; serve warm.
Nutrition Facts
Warm Potato and Brussels Sprouts Salad
Amount Per Serving (196g)
Calories 280Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 10mg3%
Sodium 360mg15%
Total Carbohydrates 28g9%
Dietary Fiber 3g12%
Sugars 2g
Protein 4g8%
Vitamin A10%
Vitamin C70%
Calcium6%
Iron6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:
Notes: Stir in 1/4 cup (60 mL) chopped toasted pecans or hazelnuts for crunch if desired.
Recipe submitted by Half Your Plate industry partner BCFresh
Now is a great time to start growing some of your own fruits and vegges. 👨🌾🤲🌱Wondering where to start? Check out our most recent blog post from Master Gardener Rebecca Last to get her tips! 👏