(Serves 6 to 8)
1 pound Brussels sprouts, trimmed
1 pound unpeeled small Yukon Gold potatoes, cut into halves
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried rosemary
5 Tbsp olive oil, divided
1 red bell pepper, cut into bite-size pieces
1/4 cup walnuts, coarsely chopped
2 Tbsp capers, drained
1 1/2 Tbsp white wine vinegar
-Preheat oven to 400 degrees
-Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 Tbsp olive oil; toss to coat.
-Roast 20 minutes. Stir in bell pepper; roast 15 minuets or until tender. Transfer to large bowl; stir in walnuts and capers
-Whisk remaining 2 Tbsp oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.
Enjoy! Make sure to let us know what you think.