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
Roasted Potatoes and Brussels sprouts:
- Preheat oven to 425˚F (220˚C).
- 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
Serving Size
196 g
Amount per Serving
Calories
280
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Cholesterol
10
mg
3
%
Sodium
360
mg
16
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
500
IU
10
%
Vitamin C
57.8
mg
70
%
Calcium
60
mg
6
%
Iron
1.1
mg
6
%
* 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
