Brussels Sprouts Salad

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.

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Brussels Sprouts Salad

Prep 30 mins

Cook 45 mins

Total 1 hour, 15 mins

Author Michelle

Yield 6 -8

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.
2. Toss Brussels sprouts with 2 tablespoons olive oil.
3. Sprinkle with salt and pepper to taste.
4. Bake for approximately 45 minutes or until tender and beginning to brown, stirring occasionally.
5. Whisk together mustard, remaining tablespoon olive oil, and white wine vinegar.
6. Pour over Brussels sprouts and toss to coat.
7. Serve warm or at room temperature.

Courses Sides

Source:  Adapted from Oxmoor House via My Recipes.

Here is a photo of the fresh Brussels sprouts still on the stalk.