Roasted Brussels Sprout Salad

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

Preparation

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.