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YIELD

6-8 servings

TYPE

Lunch, Dinner

TIME

35 minutes

LEVEL

Beginner

Here's What You'll Need

1

brussels sprouts, baby yukon gold potatoes, haricots verts, extra virgin olive oil, red wine vinegar, dijon mustard, shallots, dill, kosher salt, black pepper

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Roast the Brussels & Potatoes

2

Place halved brussels sprouts & potatoes cut side down on each baking sheet. Drizzle with olive oil, season with salt and black pepper. Bake for 25-35 minutes.

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Cook the Haricots Verts

3

Bring a pot of water to a boil. Cook haricots verts for 3 minutes, then drain and place into an ice bath. After 5 minutes, drain and chop into 1" pieces.

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Make the Dressing

4

Place all dressing ingredients in a glass jar with lid, seal, then shake.

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Mix Ingredients and Serve

5

Mix brussels sprouts, potatoes, and haricots verts together then place in a large serving platter. Serve with dressing on the side. 

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