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Home Slow-cook Stew With Leeks

Roasted Vegetable Salad Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • For salad, wash, trim, and pat dry brussels sprouts. Make slits in bottoms. Scrub and pat dry potatoes;cut into halves.
  • Place Brussel Sprouts and potatoes in shallow roasting pan; sprinkle with salt,pepper and rosemary. Drizzle with olive oil;toss to coat. Roast 20 min. Stir in bell pepper;roast 15 min or until tender. Transfer to large serving bowl; stir in walnuts and capers.
  • For dressing; whisk oil,vinegar,salt, and pepper in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

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The Cook

daisey11 OH

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