Smashed Potato Brussels Sprouts Salad

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 425  F
Servings: 4
Best Season: Suitable throughout the year
Dietary: Dairy Free, Gluten Free, Nut Free
Ingredients
    Salad:
  • 1 1/2 lbs. baby potatoes
  • 1 lb. Brussels sprouts (shredded)
  • 2 shallots (sliced)
  • 1 1/2 tbsp olive oil (organic, extra virgin)
  • salt (to taste)
  • pepper (to taste)
  • 2 cups edamame
  • 4-6 slices bacon (turkey, smoked brisket, any kind you like!)
    • Dressing:
  • 1/4 cup olive oil
  • 3 tbsp wine vinegar
  • 1 lemon (juice & zest of 1 lemon)
  • 1 1/2 tsp pepper
  • 1 tsp Dijon
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1 tsp garlic (minced)
Instructions
  1. 1
    Prep the Baking Sheets and Oven: Begin by lining two baking sheets with aluminum foil with a light spray of avocado oil for easy cleanup. Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting.
  2. 2
    Cook the Potatoes: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over medium-high heat. Once the water is boiling, carefully add the potatoes. Allow them to cook for 10 to 15 minutes, or until they are fork-tender. You should be able to easily pierce them with a knife or fork when done.
  3. 3
    Smash and Season the Potatoes: Drain the cooked potatoes in a colander and transfer them to one of the prepared baking sheets. Use a fork or the bottom of a measuring cup to gently smash each potato, pressing down to flatten them slightly. Drizzle half a tablespoon of olive oil over the smashed potatoes and season with salt and pepper to taste.
  4. 4
    Bake the Potatoes: Place the baking sheet with the smashed potatoes into the preheated oven and bake for 20 minutes. After 20 minutes, flip the potatoes and continue baking for another 20-25 minutes, or until they are golden and crispy on the edges.
  5. 5
    Roast the Brussels Sprouts and Shallots: Prepare the second baking sheet. Add the shredded Brussels sprouts and thinly sliced shallots to the sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss everything to coat evenly.
  6. 6
    Bake the Brussels Sprouts and Shallots: Once the potatoes have been baking for about 5 minutes, place the Brussels sprouts and shallots in the oven. Roast for 15 minutes, then flip the Brussels mixture and roast for an additional 20-25 minutes, or until the Brussels sprouts are crispy and slightly browned.
  7. 7
    Prepare the Dressing: While the potatoes and Brussels sprouts are roasting, prepare the dressing. In a large measuring cup, whisk together all of the dressing ingredients until well combined. Set aside.
  8. 8
    Assemble the Salad: Once the potatoes are crispy and the Brussels sprouts are roasted, it’s time to assemble the salad. In a large bowl, combine the smashed potatoes, roasted Brussels sprouts and shallots, edamame, bacon, and dressing. Toss everything gently to coat and combine.
  9. 9
    Serve and Enjoy: Transfer the salad to a serving dish and enjoy this delicious, hearty, and crispy salad!
Note

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Please note that my nutrition label is approximate and has slight rounding.

Keywords: brussels, brussels sprouts, salad, gluten free, dairy free
Read it online: https://cookingkatielady.com/recipe/smashed-potato-brussels-sprouts-salad/