Brussels Sprouts And Tomato Salad

1. 1

   1. Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl. Slowly add 3 tablespoons olive oil. Set aside.

2. 2

   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. 3

   3. Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally. Let cool slightly.

4. 4

   4. Toss sprouts with tomatoes, vinegar mixture and remaining ingredients. Serve at room temperature or chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.