CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Potato and Brussels sprout salad


  • 2 cups baby potatoes, quartered
  • 1 lb brussels sprouts , halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 cloves garlic , crushed
  • 1/4 cup apple cider vinegar
  • 3/4 cup canola oil
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons maple pecans, chopped
  • 1/2 small red onion, diced


  1. Preheat the oven to 425° F (218° C). Line a baking sheet with parchment paper.
  2. Toss potatoes and Brussels sprouts in a big bowl with olive oil and salt. Spread onto the parchment paper into one layer without overlapping. Bake for 15 minutes. Toss once.
  3. Continue baking until the veggies are browned and tender, another five minutes.
  4. Meanwhile, combine the dressing ingredients in a bowl, and whisk until combined. Once the veggies are cooked, toss with the dressing while still hot.
  5. Garnished with diced red onion and chopped maple pecans before serving. Enjoy hot or cold. Enjoy! 

You might like

View All Recipes
Tabbouleh Tabbouleh
Green Papaya Salad Green Papaya Salad
Shaved asparagus salad Shaved asparagus salad
Tomato salad Tomato salad
Tangy green pea salad Tangy green pea salad
Roasted feta and vegetable salad Roasted feta and vegetable salad