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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Vegetable Salad w/Capers & Walnuts
 Categories: Vegetables, Herbs, Nuts
      Yield: 7 servings
 
      1 lb Small Brussels sprouts;
           - trimmed
      1 lb Unpeeled small Yukon Gold
           - potatoes; halved
    1/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Dried rosemary
      5 tb Olive oil; divided
      1    Red bell pepper; in
           - bite-size chunks
    1/4 c  Walnuts; coarse chopped
      2 tb Capers; drained
  1 1/2 tb White wine vinegar
 
  Set oven @ 400ºF/205ºC.
  
  Slash bottoms of Brussels sprouts; place in shallow
  roasting pan. Add potatoes; sprinkle with salt, black
  pepper, and rosemary. Drizzle with 3 tablespoons 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 2 tablespoons oil and vinegar in small
  bowl until blended. Pour over salad; toss to coat. Serve
  at room temperature.
  
  POTLUCK TIP: To bring Roasted Vegetable Salad as a
  potluck dish, prepare in advance. Cover and refrigerate
  up to one day. Serve at room temperature at your host's
  home.
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Remember, not all 'upgrades" are an improvement." -- Dave Drum; 2017
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