I love Brussels Sprouts this time of year, and I was so excited about a new way to serve them in this Brussels Sprouts-Tomato Salad. This recipe is perfect for Thanksgiving or your weeknight dinner, and it’s a cinch, flavorful and pretty. It was featured in the November issue of Birmingham Magazine and on NBC 13 “Daytime Alabama” this month so it’s quite the popular Brussels Sprouts recipe. I even got two out of three of my kids to try it, and honestly, they liked it a lot!
Brussels Sprouts Tomato Salad
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
11/4 pounds Brussels sprouts
1 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh chives
1. Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl. Slowly add 3 tablespoons olive oil. Set aside.
2. Rinse Brussels sprouts; remove any discolored leaves. Trim stem ends. Place sprouts on a lightly greased large baking sheet and drizzle with remaining olive oil and remaining salt.
3. Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally. Let cool slightly.
4. Toss sprouts with tomatoes, vinegar mixture and remaining ingredients. Serve at room temperature or chill.