Brussels Sprout Potatoes Salad In Herb Dressing

1. 1

   Warm the oven to 400 degrees

2. 2

   Wash the potatoes and cut the bigger potatoes in half

3. 3

   put the potatoes in a backing sheet and drizzle 1.5 tablespoons of olive oil and the salt and mix well

4. 4

   Roast the potatoes for 20 min. Turn them over after 15 min.

5. 5

   In the meantime cut the Brussels sprouts bottoms, take some of the outer leaves and cut them two half.

6. 6

   After 20 min add the Brussels sprouts to the backing sheet and drizzle the rest of the olive oil and add a bit of salt

7. 7

   Roast for another 15-20 min until the potatoes get soft and the Brussels sprouts caramelized

8. 8

   You can cut the potatoes in half lengthwise. Put in a bowl and let cool a bit.

9. 9

   Put all the dressing ingredients in a food processor and process until mixed very well.

10. 10

    Pour the dressing on the veggies (start with 3/4 of the amount and see if you need more) and mix gently until the veggies all covered with dressing.

* Per serving · 4 servings · Values may vary.