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Potato and Brussels sprout salad

Ingredients

  • 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

Directions

  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! 


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