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Warm Potato and Brussels Sprouts Salad

This potato and Brussels sprouts salad with dried cranberries
and goat cheese is perfect as an appetizer or side dish for your next dinner party. 

Warm Potato and Brussels Sprouts Salad
Serves 6
This potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as an appetizer or side dish for your next dinner party. 
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Roasted Potatoes and Brussels Sprouts Salad
  1. 1/4 cup (60 mL) olive oil
  2. 2 tsp (10 mL) chopped fresh thyme
  3. 2 cloves garlic, minced
  4. 1/2 tsp (2 mL) each salt and pepper
  5. 2 lb (1 kg) BCfresh Pacific Pearl™ White Potatoes, cut into 1-inch (2.5
  6. cm) wedges
  7. 1 lb (500 g) BCfresh Brussels sprouts, halved
Chive Dressing
  1. 1/4 cup (60 mL) olive oil
  2. 3 tbsp (45 mL) white wine vinegar
  3. 1 tbsp (10 mL) grainy mustard
  4. 2 tsp (10 mL) honey
  5. 1/4 tsp (1 mL) each salt and pepper
  6. 4 tsp (20 mL) finely chopped fresh chives
  7. 1/2 cup (125 mL) finely crumbled goat cheese
  8. 1/3 cup (75 mL) dried cranberries
Instructions
  1. 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.
  2. 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.
  3. 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
  1. Notes: Stir in 1/4 cup (60 mL) chopped toasted pecans or hazelnuts for crunch if desired.
BCfresh Vegetables http://bcfresh.ca/

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