This roasted brussels sprouts salad with creamy potatoes, crispy string beans, and dijon vinaigrette makes for a delicious vegan meal this season!
- 1/2 lb. red potatoes (approximately 4 medium), cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 tablespoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1 lb. brussels sprouts, trimmed and cleaned
- 1/2 lb. French string green beans, trimmed
- 2-3 tablespoons sliced almonds (optional)
- 1/3 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 small shallot, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 400 F. Toss potatoes in a large bowl with 1 tablespoon olive oil, 1/2 tablespoon kosher salt, and 1/2 teaspoon black pepper. Roast on a baking sheet for 20-25 minutes, tossing once halfway through cooking time. Potatoes should be crispy on the outside, but creamy in the middle.
- Cut brussels sprouts in half through the core and place in a medium bowl. Toss with 1 tablespoon olive oil, 1/2 tablespoon kosher salt, and 1/2 teaspoon black pepper. Roast on a baking sheet for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add 2 tablespoons of salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop cooking process. Drain after 5 minutes.
- To make the dressing, combine extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other container with a lid). Place lid on top, seal, and shake until well combined.
- To assemble, layer potatoes, brussels sprouts, and string beans on one large platter or in individual serving dishes. Top generously with salad dressing. Serve while warm or at room temperature.
- Top with sliced almonds (optional).
- The dressing will keep in the refrigerator for two weeks.