Warm Potato and Brussels Sprouts Salad

Name: Warm Potato and Brussels Sprouts Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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); 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

Feb 23, 2017

Warm Potato and Brussels Sprouts Salad

This festive potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as a Thanksgiving appetizer or side dish.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Salads, Side Dishes

Servings servings

Calories 280 kcal

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.

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

Nutrition

Serving: 196gCalories: 280kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 360mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 57.8mgCalcium: 60mgIron: 1.1mg

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