Roasted Veggie Salad

Rob and I have transitioned into the vegan living lifestyle and we’re loving it! We both wanted to make the change for various reasons.

I posted this photo on Instagram the night I made this and a lot of friends and family had reached out asking for the recipe, so I wanted to share!

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 Ingredients:

1 small pound small brussels sprouts, trimmed

1 pound unpeeled small Yukon Gold potatoes, cut into halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried rosemary

5 tablespoons olive oil, divided

1 red bell pepper, cut into bite-size pieces

1/4 cup walnuts (I used pecans)

2 tablespoons capers, drained

1 1/2 tablespoons white wine (I substituted balsamic dressing)

Directions:

1. Preheat oven to 400 degrees

2. Slash bottoms of brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper and rosemary. Drizzle with 3 tablespoons oil; toss to coat.

3. Roast 20 minutes. Stir in bell pepper; roast 15 minutes or until tender. Transfer to large bowl; stir in pecans (or walnuts) and capers.

4. Whisk remaining 2 tablespoons oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

 Recipe was found from The Vegan Bible.

This is definitely one of my favorite meals thus far. I highly recommend you try it!

Enjoy! XO

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