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Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette. | aheadofthyme.com

Roasted Brussels Sprouts Salad


  • Author: Sam | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.


Ingredients

  • 1/2 lb. red potatoes (approximately 4 medium), cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 3 teaspoons 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

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.
  2. Toss potatoes in a large mixing bowl with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Transfer to a large half sheet baking pan and roast for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
  3. Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
  4. While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add remaining 2 teaspoons of salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
  5. Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
  6. To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.

Notes

How to serve: With so many nutrients, this salad makes a great meal on its own, whether you’re eating it for lunch, dinner, or something in between. Consider serving it at a holiday dinner or potluck, or up the ingredients by adding a protein like salmon or chicken.

How to store: Fully assembled, this roasted brussels sprouts salad will last in the fridge for about 1-2 days. If you plan to make this ahead of time, I recommend assembling everything except the dressing, which can make the green beans soggy over time. You can make the salad dressing ahead of time and store in a mini sauce container in the refrigerator for up to 2 weeks.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roast
  • Cuisine: American

Keywords: roasted brussels sprouts salad, fall salad with roasted brussels sprouts, brussels sprouts salad, roasted brussels sprouts and green bean salad