2lb1 kg BCfresh Pacific Pearl™ White Potatoes, cut into 1-inch (2.5
1lb500 g BCfresh Brussels sprouts, halved
1/4cup60 mL olive oil
3tbsp45 mL white wine vinegar
1tbsp10 mL grainy mustard
2tsp10 mL honey
1/4tsp1 mL each salt and pepper
4tsp20 mL finely chopped fresh chives
1/2cup125 mL finely crumbled goat cheese
1/3cup75 mL dried cranberries
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: Stir in 1/4 cup (60 mL) chopped toasted pecans or hazelnuts for crunch if desired.