Roasted Brussels Sprout Salad

Oxmoor House
This vibrant holiday salad can be served warm or even made ahead and served at room temperature.
12 to 16 servings


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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


Prep: 20 Minutes
Cook: 30 Minutes

Whisk together first 6 ingredients; gradually whisk in 1/2 cup oil until blended. Set aside.

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.

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.

Created date

August 2009