Best Cherry Tomato Brussels Sprouts Salad Recipes
ROASTED BRUSSELS SPROUTS, RUTABAGA AND CHERRY TOMATOES
Brussels sprouts, rutabaga and cherry tomatoes roasted until tender and drizzled with a lemon-Aleppo pepper sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Whisk together the lemon juice, honey, Aleppo pepper and dried mint in a small bowl. Whisk in the olive oil. Season with salt.
- Spread the Brussels sprouts and rutabaga on the lined baking sheet, drizzle with the lemon mixture and season with salt. Roast until softened and just beginning to brown, about 20 minutes.
- Add the tomatoes to the baking sheet and stir to combine. Roast until the tomatoes begin to burst, 10 to 12 minutes. Transfer the vegetables to a serving bowl or platter. Garnish with freshly torn mint or basil, if using.
BRUSSELS SPROUTS CHRISTMAS SALAD
I love this dish; it can serve as either a salad or a vegetable. At a buffet, I let it serve as both so as not to clutter up the plates with too many food items. The red and green colors are perfect for a Christmas meal. It can be prepared ahead which is always a help. Sometimes I even use a prepared vinaigrette. I especially like Girard's Champagne Dressing. Note that cooking time is actually chilling time. This recipe originally came from BH&G.
Provided by Lorraine of AZ
Categories Vegetable
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook up Brussels sprouts according to package directions. Drain thoroughly.
- Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
- (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
- Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
- Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.
Nutrition Facts : Calories 202.8, Fat 21.7, SaturatedFat 3, Sodium 247, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.6
CHERRY TOMATO-BRUSSELS SPROUTS SALAD
This four-ingredient salad is elegant enough for entertaining, yet simple enough for everyday dining.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 4
Steps:
- Cook Brussels sprouts as directed on package; drain. Pour dressing over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.
- Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg
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