My love affair with vegetables began about five or six years ago. Of course, before that time, I was the typical American whose vegetable consumption consisted of corn, green beans, and white potatoes. Then, I started trying vegetables I’d never had before – parsnips, squash, sweet potatoes. . . even Brussels sprouts.
Roasting enhances the flavor of vegetables by pulling out their natural sugars. And, if you’re a little hesitant about having Brussels sprouts in this recipe, step out of your comfort zone. Roasting Brussels sprouts takes away their bitter flavor and makes them quite tasty.
Enjoy this unique combination of vegetables as a salad served on top of lettuce or as a side dish. And, give yourself a pat on the back for eating Brussels sprouts.
Roasted Potato Salad
1 pound B size red potatoes, unpeeled
1/2 pound Brussels sprouts, trimmed & halved
1 cup trimmed fresh green beans, cut into 1″ pieces
1 1/2 tablespoon extra-virgin olive oil, divided
1/2 teaspoon tarragon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped red onions
1/4 cup finely chopped pecans or walnuts
2 cups chopped romaine lettuce
Scrub potatoes well. Place in a large saucepan, and cover with water. Heat to boiling. Reduce heat slightly to a soft rolling boil, and cook 15 minutes. Drain, and allow to cool slightly.
Preheat oven to 425 degrees. Cut potatoes into quarters, and put in a large bowl, along with Brussels sprouts and green beans. Add 1 tablespoon olive oil, tarragon, salt, and pepper. Stir well to coat. Place vegetables on a baking sheet. Bake 10 minutes, and flip. Cook another 10 minutes, or until vegetables are slightly blackened. Place in a large bowl, and set aside.
Heat 1/2 tablespoon olive oil in skillet over medium heat. Add onions and pecans, and cook until onions are soft and translucent. Mix in with potatoes and vegetables. To serve, place ½ cup lettuce on each plate, and top with roasted potato-vegetable mixture. Drizzle a little olive oil over each serving, if desired.
Yield: 4 servings (serving size: about 1 cup)