Tangy Lemon Pepper Potato Medley with Brussels Sprouts and Kale - Yummy Gusto

Ingredients

• 1.5 pounds tiny potatoes (baby reds or small yellow ones)
• 1 pound Brussels sprouts, cleaned and sliced thin
• 1 big shallot, cut into rings
• 2-3 tbsp plant oil
• Sea salt
• Ground black pepper
• 2 cups dinosaur kale, ribs taken out and chopped
• 1 1/2 cups green soybeans, warmed up
• 1/4 cup snipped fresh chives
• 1 clove garlic, grated finely
• 1 tbsp light wine vinegar
• 1 1/2 tsp coarse ground black pepper
• 1/2 tsp red pepper bits (if you want)
• 1/4 tsp ground white pepper
• 1 tsp spicy brown mustard
• 1 lemon, rind grated and squeezed
• 1/2 tsp sea salt
• 2-3 tsp tree syrup
• 3 tbsp unheated olive oil