I love Brussels sprouts. Sometimes they get a bad reputation, but if you try fresh ones, they are really delicious! If you are one of those people who has not tried Brussels sprout since you were a child, you need to try them again. Trust me, you are in for a treat.
This recipe is one I adapted from this one by Oxmoor House via My Recipes. It is a simpler version. The original is great too, and the grape tomatoes in the original give it a Christmasy look that is great this time of year. But, I am not a huge fan of grape tomatoes, and this version is much quicker.
The salad is best served warm or room temperature, but I have been know to eat the leftovers cold, and liked them.
Brussels Sprouts Salad
Yield 6 -8
- 2 Tbsps. Dijon Mustard
- 3 Tbsps. olive oil, divided
- 2 Tbsps. white wine vinegar
- 2 lbs. Brussels sprouts, trimmed, washed, and halved
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Toss Brussels sprouts with 2 tablespoons olive oil.
- Sprinkle with salt and pepper to taste.
- Bake for approximately 45 minutes or until tender and beginning to brown, stirring occasionally.
- Whisk together mustard, remaining tablespoon olive oil, and white wine vinegar.
- Pour over Brussels sprouts and toss to coat.
- Serve warm or at room temperature.
Source: Adapted from Oxmoor House via My Recipes.
Here is a photo of the fresh Brussels sprouts still on the stalk.