2lbWhite PotatoesBCfresh Pacific Pearl™ or other, cut into 1 inch wedges
1lbBrussels SproutsBCfresh or other, halved
Chive Dressing
1/4cupOlive Oil
3tbspWhite Wine Vingar
1tbspGrainy Mustard
2tbspHoney
1/4tspEach Salt and Pepper
4tspChivesfresh, finely chopped
1/2cupGoat Cheesefinely crumbled
1/3cupDried 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.
Estimated Cost Per Serving:
Nutrition Facts
Warm Potato and Brussels Sprouts Salad
Per
196 g
Calories
280
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Carbohydrates
28
g
9
%
Fibre
3
g
13
%
Sugars
2
g
2
%
Protein
4
g
8
%
Cholesterol
10
mg
3
%
Sodium
360
mg
16
%
Vitamin A
500
IU
10
%
Vitamin C
57.8
mg
70
%
Calcium
60
mg
6
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
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