Potato and brussels sprouts salad with lemon-honey vinaigrette
Delight your taste buds with this zesty Potato and Brussels Sprouts Salad drizzled in a tantalizing Lemon-Honey Vinaigrette dressing. Bon appétit!
Ingredients:
- 450g Brussels sprouts, trimmed and halved
- 340g baby Yukon Gold potatoes, quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground pepper
- ¼ cup chopped fresh flat-leaf parsley
Instructions:
- Heat the oven to 450°F. Combine Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder, and pepper on a large baking sheet with edges; arrange them in a single layer. Bake until the veggies are soft and golden brown, for about 20 to 25 minutes, remember to mix them halfway through. Add parsley just before serving.
Summary:
- Calories: 1851 kcal
- Fat: 90 g
- Protein: 82 g
- Carbs: 196 g
- Potassium: 4419 mg
- Magnesium: 323 mg