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This vibrant holiday salad can be served warm or even made ahead and served at room temperature.

Recipe by Oxmoor House May 2008

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Christmas with Southern Living 2008

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