Warm Potato and Brussels Sprouts Salad

Ingredients:

• Roasted Potatoes and Brussels Sprouts Salad:
• 1/4 cup olive oil
• 2 tsp Thyme fresh, chopped
• 2 cloves garlic minced
• 1/2 tsp Each Salt and Pepper
• 2 lb White Potatoes BCfresh Pacific Pearl™ or other, cut into 1 inch wedges
• 1 lb Brussels Sprouts BCfresh or other, halved
• Chive Dressing
• 1/4 cup olive oil
• 3 tbsp White Wine Vingar
• 1 tbsp Grainy Mustard
• 2 tbsp Honey
• 1/4 tsp Each Salt and Pepper
• 4 tsp Chives fresh, finely chopped
• 1/2 cup Goat Cheese finely crumbled
• 1/3 cup Dried Cranberries

Instructions:

1. Preheat oven to 425˚F (220˚C).
2. 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.
3. Toss remaining olive oil mixture with Brussels sprouts; arrange in single layer on separate parchment paper-lined baking sheet.
4. 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.

1. 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.