Roasted Vegetable Salad with Capers and Walnuts- Dean - WI

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Roasted Vegetable Salad with Capers and Walnuts


1 lb small Brussels sprouts, trimmed
1 lb unpeeled small Yukon Gold potatoes, cut into halves
¼ tsp salt
¼ tsp black pepper
¼ tsp dried rosemary
3 Tbsp olive oil (divided)
1 red bell pepper, cut into bite-size chunks
¼ cup walnuts (raw), coarsely chopped
2 Tbsp capers, drained
1 ½ Tbsp white wine vinegar


  • Preheat oven to 400 degrees F. Slash bottoms of Brussels sprouts; place in shallow roasting pan.
  • Add potatoes, sprinkle with salt, black pepper and rosemary. Drizzle with 1 ½ Tbsp oil; toss to coat. Roast 20 minutes.
  • Stir in bell pepper; roast 15 minutes or until tender.
  • Transfer to large bowl; stir in walnuts and capers.
  • Whisk remaining 1 ½ Tbsp oil and vinegar in small bowl until blended.  Pour over salad; toss to coat. Serve at room temperature or warmed.

Nutrition Information: (per ½ cup serving)

Calories: 200
Total Fat: 10 g
Protein: 5 g
Carbohydrates: 24 g
Cholesterol: 0 mg
Dietary Fiber: 5 g
Sodium: 208 mg

Recipe is from Diabetic Cooking magazine and was contributed by Dean dietitian Jennifer Smith, RD.

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