Looking for the perfect meatless entree? Look no further! This roasted brussels sprouts salad with dijon vinaigrette is a MUST make this season! Not only is it meatless but it is Whole 30 compliant and vegan!! Now that's what I call an added bonus!
The combination of creamy potatoes, crispy string beans, and tender roasted brussels sprouts is absolutely amazing! Which is why I have no problem serving this at a dinner party as the main course (yes, it’s that good!) or as a stunning side dish that everyone will be oohing and aahing over.
I usually opt to make this as a stand alone vegetarian dish since the potatoes are incredible filling. However, you can always add more protein if your heart desires. Easily add some rotisserie chicken or grilled steak for an even more filling entree.
The vegetables in this dish are absolutely amazing on their own, but when paired with the dijon vinaigrette it is taken to a new level! In fact, you can also save this recipe for later because this dijon dressing is delicious on pretty much anything. Please make it! 🙂
Plus, you can customize it based on your tastebuds. If you are not a big fan of dill, feel free to swap it out for another flavourful herb such as tarragon.
Put this on your weeknight rotation soon — you will be so impressed with how quickly it comes together and the intense flavour it packs! I'm not going to lie, I made this twice in one week because yes, it was that good!