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This roasted brussels sprouts salad with creamy potatoes, crispy string beans, and dijon vinaigrette makes for a delicious vegan meal this season! | aheadofthyme.com

Roasted Brussels Sprouts Salad with Dijon Vinaigrette


  • Author:
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 minutes
  • Yield: 4

Description

This roasted brussels sprouts salad with creamy potatoes, crispy string beans, and dijon vinaigrette makes for a delicious vegan meal this season!


Ingredients

  • 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)

Dijon Vinaigrette:

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with sliced almonds (optional).

Notes

  • The dressing will keep in the refrigerator for two weeks.