Roasted Vegetable Salad
2013-02-06
- Yield : 2 quarts
- Servings : 4-6
- Prep Time : 20min
- Cook Time : 35min
- Ready In : 55min
Ingredients
- 1 pound brussels sprouts, trimmed
- 1 pound unpeeled small Yukon gold potatoes, cut into halves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 dried rosemary
- 5 Tbls olive oil
- 1 Red bell pepper, cut into bite size pieces
- 1/4 cup walnuts, chopped
- 1 Tbls capers, drained
- 1 1/2 Tbls white wine vinegar
Method
Step 1
Preheat oven to 400F
Step 2
Slash bottoms of brussels sprouts. Place in shallow roasting pan with salt, pepper and rosemary. Drizzle with 3 Tbls of oil and toss to coat.
Step 3
Spread wegetables in a single layer pan. Roast vegetables 20 min. Stir in bell pepper, roast 15 min or until tender.
Step 4
Transfer to a large bowl and stir in walnuts and capers. Whisk remaining 2 Tbls oil and vinegar in a small bowl until blended.
Step 5
Pour dressing over salad and toss to coat. Serve at room temperature
Step 6
Average Member Rating
(4.1 / 5)
28 people rated this recipe
146
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Nutritional Info
This information is per serving.
-
Protein
6.60g -
Dietary Fibre
50g -
Fat Total
50g -
Energy
70g -
Fat Saturated
90g -
Sodium
800mg -
Carbohydrate
10g -
Cholesterol
55.50g
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