Here's What You'll Need
brussels sprouts, baby yukon gold potatoes, haricots verts, extra virgin olive oil, red wine vinegar, dijon mustard, shallots, dill, kosher salt, black pepper
Roast the Brussels & Potatoes
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.
Cook the Haricots Verts
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.
Make the Dressing
Place all dressing ingredients in a glass jar with lid, seal, then shake.
Mix Ingredients and Serve
Mix brussels sprouts, potatoes, and haricots verts together then place in a large serving platter. Serve with dressing on the side.