Idaho® Potato and Brussels Sprouts Warm Salad | Idaho Potato Commission
The potatoes and Brussels sprouts are baked until perfectly caramelized, then tossed with a vegan mayonnaise that is super creamy and flavorful. The dish is so satisfying and it can even be served as...
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Ingredients
- 1 big russet Idaho® potato, cut into 1/2-inch pieces
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 shallot or 1/4 small red onion, thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons roasted pine nuts
- 2 medium cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon miso paste
- 3 tablespoons liquid from 1 can of chickpeas, plus 12 whole chickpeas
- 3/4 cup grapeseed oil or vegetable oil
- 1 teaspoon agave syrup (or cane sugar)
- Kosher salt
- freshly ground black pepper
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