Sunday, 12 August 2012

Roasted Potato and Vegetable Salad

Roasted Potatoes and Veggie Salad
Baby potatoes
Brussel sprouts
Red pepper
Olive oil
Desired seasonings (seat salt, pepper, basil, rosemary, chili powder, curry, dill, garlic powder, etc. are some suggestions)
Baby spinach or salad greens
Honey Dijon Vinaigrette

Pre-heat oven to 350F.Clean potatoes and cut them into small pieces. Clean brussel sprouts and cut them in half. Clean the red pepper and cut it in small chunks or rings. Spread the potatoes on a cookie sheet. Spread the sprouts and red pepper on another cookie sheet. Brush potatoes and veggies with olive oil. Sprinkle with desired seasonings. Put the potatoes in the oven. Fifteen minutes later, add the veggies and cook everything for another 30 minutes.
While the vegetables and potatoes are cooking, place 2 cups of green on each plate. When the potatoes and veggies are done, top the greens with them. Add about 2 tablespoons of dressing to each plate. Enjoy :)

No comments:

Post a Comment