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Potato and Brussels sprout salad
Bianca Osbourne brings all the fresh flavours to the dinner table.
YIELDS
6
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
- Preheat the oven to 425° F (218° C). Line a baking sheet with parchment paper.
- 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.
- Continue baking until the veggies are browned and tender, another five minutes.
- Meanwhile, combine the dressing ingredients in a bowl, and whisk until combined. Once the veggies are cooked, toss with the dressing while still hot.
- Garnished with diced red onion and chopped maple pecans before serving. Enjoy hot or cold. Enjoy!
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