1 bag (16 oz) Green Giant™ Fresh Brussels Sprouts & Baby Potatoes 1/2 cup olive oil 1/4 cup white wine vinegar 1 Tbsp Dijon mustard 1 Tbsp salt 1/2 tsp fresh ground pepper
Place Brussels sprouts & baby potatoes and 2 tsp salt in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low, cook, uncovered, 12-15 minutes or until vegetables are fork tender. Drain; set aside.
Meanwhile, in medium bowl, beat oil, vinegar, mustard, remaining 1 tsp salt and pepper with wire whisk until well blended. Add Brussels sprouts & baby potatoes to dressing; toss to coat. Serve at room temperature.