At a Glance
- Potato Type: Fingerling
- Prep Method: null
- Special Requests: Gluten Free
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This delicious and nutritous twist on potato salad was a finalist in the United States Potato Board sponsored “Healthy Potato Salad” Recipe Redux challenge. This recipe comes from registered dietitian blogger, LoveAndZest.com.
Ingredients
- 24 oz fingerling potatoes, tri colored
- 1 lb brussels sprouts
- 5 slices center-cut bacon
- 1 cup beer
- 1 tsp toasted onion, minced and dried
- 1 tsp garlic, minced and dried
- 4 fresh rosemary sprigs olive oil kosher salt
Preparation
Preheat oven to 450 degrees F. Slice potatoes and brussels sprouts lengthwise. In large bowl, quickly soak vegetables in beer. Place on rimmed baking sheet and top with onion, garlic, rosemary, and drizzle of olive oil. Bake 45 minutes, and stir midway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.
