Ingredients
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4 Yukon Gold potatoes
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2 tablespoons olive oil
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3 garlic cloves, grated
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½ teaspoon salt
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¼ teaspoon fresh black pepper
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½ teaspoon dried oregano
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½ cup freshly grated Parmesan
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2 bags of Brussels sprouts
For the miso vinaigrette:
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1/3 cup olive oil
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2 lemons, juiced
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1/4 cup red wine vinegar
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1/4 cup white miso paste
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1/3 cup nutritional yeast
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1 tablespoon dried oregano
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2 garlic cloves, grated with a microplane
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1/2 teaspoon salt
Directions
Preheat the oven to 450°F.
- Cut the potatoes cut into 1/2 inch cubes (you should have about 3 cups). Place them in a large bowl.
- Add the olive oil, garlic, salt, black pepper, oregano, and Parmesan. Mix well so the potatoes are fully coated.
- Once you’ve given it a good stir, make sure the Parmesan is covered in oil. If not, add a bit more oil, 1 teaspoon at a time. The potatoes should be evenly coated with a shiny coating of olive oil, cheese, and spices.
- Spread the potatoes evenly on parchment and bake for 1 hour, flipping the potatoes halfway through. Remove from the oven when they’re deep golden, and let cool.
- While the potatoes cook, prepare the rest of the salad.
- Using a mandoline, finely shred the sprouts into thin ribbons. Add to a large bowl.
- In another bowl, whisk together all of the dressing ingredients until creamy.
- Add the dressing to the Brussels sprouts and mix well to combine. Top with crispy potatoes to serve.
What You'll Need
What You’ll Need
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