Ingredients
The following ingredients have 4 Servings
- 1/2 lb. red potatoes (approximately 4 medium), cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1 lb. brussels sprouts, trimmed and cleaned
- 1/2 lb. French string green beans, trimmed
- 2-3 tablespoons sliced almonds
- 1/3 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 small shallot, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instruction
- Preheat oven to 400 F.
- Toss potatoes in a large mixing bowl with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Transfer to a large half sheet baking pan and roast for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
- Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add remaining 2 teaspoons of salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
- Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
- To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.
