Roast Vegetable Salad with Capers and Walnuts
Makes 6 to 8 servings
|1||pound small Brussels sprouts|
|1||pound very small Yukon Gold potatoes|
|1/4||teaspoon black pepper|
|1/4||teaspoon dried rosemary|
|3||tablespoons olive oil|
|1||large red bell pepper, cut into bite-size chunks|
|1/4||cup walnuts, coarsely chopped|
|1-1/2||tablespoons white wine vinegar|
|2||tablespoons extra-virgin olive oil|
|Salt and black pepper, to taste|
- Preheat oven to 400°F. For salad, wash, trim and pat dry Brussels sprouts. Slash bottoms. Scrub, halve and pat dry potatoes. Place Brussels sprouts and potatoes in shallow roasting pan. Sprinkle with salt, pepper and rosemary. Drizzle on olive oil; toss to coat vegetables. Roast 20 minutes. Add bell pepper; stir and roast 15 minutes longer or until all vegetables are tender. Remove from oven. Place in large salad bowl. Add walnuts and capers.
- For dressing, stir together vinegar, olive oil and pepper. Pour over salad and toss to mix. Taste and add salt if necessary. Serve at room temperature.
To bring Roast Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host's home.
Check out more recipes for Vegetable Side Dish