Brussels Sprouts, Potato, & String Bean Salad with Shallot Dressing
This roasted vegetable salad combines Brussels sprouts, potatoes, and crisp-tender string beans tossed in a bright shallot vinaigrette. Hearty, flavorful, and perfect alongside roast chicken, pork, or fish if you like. Naturally vegan, gluten-free, and dairy-free.
Servings: 6 -8 servings
Calories: 226kcal
Equipment
Ingredients
For the Dressing
- ½ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1½ Tbsp Dijon mustard
- 3 Tbsp shallots, minced
- 2 Tbsp fresh dill, finely chopped
- 1 tsp Kosher salt
- ½ tsp fresh black pepper
For the Salad
- 1 lb Brussels sprouts, end trimmed, sprouts halved
- 1 lb Yukon gold potatoes, or other small/baby potatoes, sliced in half (approximately ½-inch pieces)
- ½-1 lb haricots verts
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Make the shallot dressing. Preheat oven to 375°F/190°C. Place ½ cup olive oil, 2 Tbsp red wine vinegar, 1½ Tbsp Dijon mustard, 3 Tbsp finely chopped shallots, 2 Tbsp chopped dill, 1 tsp Kosher salt, and ½ tsp black pepper in a glass jar with lid. Seal tightly, then shake. Taste and adjust seasoning as needed. Set aside.
- Prepare the Brussels sprouts. Line two baking sheets with parchment. Place halved Brussels sprouts cut side down on one baking sheet. Drizzle with 2 Tbsp olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Prepare the potatoes. Put potatoes cut side down on the other baking sheet. Drizzle with 2 Tbsp olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Roast the veggies. Bake both trays of vegetables for 25-35 minutes, rotating pans halfway through, until vegetables are soft and creamy on the inside and slightly crisp on the outside. Cooking time will vary based on thickness and size of veggies.
- Cook the string beans. Meanwhile, bring a large pot of water to a boil, then add 1 Tbsp Kosher salt. Cook haricots verts for 3 minutes, then immediately drain and place into an ice bath (a large bowl filled with ice and cold water) to stop the cooking process—this keeps your veggies crisp!
- Chop into bite-size pieces. After 5 minutes, drain haricots verts and chop into smaller 1-inch pieces.
- Assemble, then serve. Mix Brussels sprouts, potatoes, and haricots verts in a large bowl. Serve with dressing on the side. Enjoy warm, room temperature, or cold.
Nutrition
Calories: 226kcal | Carbohydrates: 18.1g | Protein: 4.6g | Fat: 17.3g | Saturated Fat: 2.5g | Sodium: 875mg | Fiber: 6.3g | Sugar: 3.7g
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