Angela's Roasted Brussels Sprout and Fingerling Potato Salad

Angela's Roasted Brussels Sprout and Fingerling Potato Salad

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Angela's Roasted Brussels Sprout and Fingerling Potato Salad                                  with Bacon Vinaigrette

· 1 ½ lbs. of Brussels Sprouts (ends trimmed and yellow leaves removed)
· 3 T of olive oil
· 1 T of kosher salt (or more)
· 1 Clove of garlic
· ½ a pound of fingerling potatoes (sliced thin)
· 1 tsp. of crushed red pepper
· 1 onion sliced thin
· 2 T of balsamic vinegar
· 1 T of agave nectar
· 4 Slices of bacon ( cooked and drain grease into small bowl)


First, take small pot and bring 4 cups of water to boil with salt, boil Brussels sprouts for three minutes. Strain into ice water let chill for 3 minutes. In small skillet add olive oil, garlic and onions cook for 5 minutes on medium heat. Add thinly sliced fingerling potatoes with crushed red pepper and salt. Cook until potatoes are almost done then add your Brussels sprouts and cook for five additional minutes. As potatoes are cooking, get another small skillet and cook your bacon the way you like it (crispy or soft) drain bacon grease into small mixing bowl. Whisk in Balsamic vinegar and agave nectar with a pinch of salt to create vinaigrette, once your pan of Brussels and potatoes are done, toss with vinaigrette and serve!

GDA Cooking - November 5, 2013

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