Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 servings

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
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