Brussels Sprout Salad
1 tbsp. Dijon mustard
1 garlic clove, minced
2-3tbsp white wine vinegar
1 tsp maple syrup
1/4 tsp pepper
1/2 cup olive oil
3 lb Brussel Sprouts
2 cups cherry tomatoes
2/3 cup green onions, chopped
1/4 cup fresh flat-leaf parsley, minced
-Preheat the oven to 450.
-Whish the first 6 ingredients together; then slowly add 1/3 cup of the olive oil to create the dressing.
-Chop the stems off the Brussel spouts and pull off any leaves that are discolored or dirty. Cut them into quarters. Place into a bowl or directly on a roasting pan and add the remaining olive oil along with salt and pepper to taste. Make sure the Brussel sprouts are evenly coated prior to roasting.
-Roast at 450 for 25-30 minutes or until browned.
-Transfer the roasted Brussel spouts to a serving bowl and cool slightly.
-Add tomatoes, chopped green onions, parsley, and the dressing. Toss to coat.
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