Roasted Brussels Sprout Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This vibrant holiday salad can be served warm or even made ahead and served at room temperature. Ingredients:
1 tablespoon dijon mustard |
1 large garlic clove, finely minced |
2 to 3 tablespoon white wine vinegar |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil |
3 pounds brussels sprouts |
1/3 cup olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups grape or cherry tomatoes, halved |
2/3 cup minced green onions |
1/4 cup minced fresh flat-leaf parsley |
Directions:
1. Whisk together first 6 ingredients; gradually whisk in 1/2 cup oil until blended. Set aside.
2. Rinse Brussels sprouts thoroughly, and remove any discolored leaves. Trim stem ends; cut in half lengthwise. Combine Brussels sprouts and next 3 ingredients in a large bowl; toss to coat. Transfer Brussels sprouts to 1 or 2 large rimmed baking sheets, spreading into 1 layer.
3. Roast at 450° for 25 to 30 minutes or until tender and browned, stirring once. Transfer roasted Brussels sprouts to a serving bowl, and cool slightly. Add tomatoes, green onions, and parsley; toss to blend. Add desired amount of dressing, and toss to coat. Serve warm or at room temperature.
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