Alison Lewis

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Brussels Sprouts-Tomato Salad

November 22, 2010

I love Brussels Sprouts this time of year, and I was so excited about a new way to serve them in this Brussels Sprouts-Tomato Salad. This recipe is perfect for Thanksgiving or your weeknight dinner, and it’s a cinch, flavorful and pretty. It was featured in the November issue of Birmingham Magazine and on NBC 13 “Daytime Alabama” this month so it’s quite the popular Brussels Sprouts recipe. I even got two out of three of my kids to try it, and honestly, they liked it a lot!

Brussels Sprouts Tomato Salad

Prep: 15 minutes
Cook: 25 minutes
Yield: 4 servings
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
11/4 pounds Brussels sprouts
1 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh chives
1. Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl. Slowly add 3 tablespoons olive oil. Set aside.

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

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


10 Responses to “Brussels Sprouts-Tomato Salad”
Debroah says:
November, 22 2010at 11:49 am
This looks so fresh and heatlhy. So glad you posted it before Thanksgiving
Rache says:
November, 22 2010at 11:50 am
This is gorgeous! Bookmarked!
Carla Jean says:
November, 22 2010at 11:51 am
Brussels sprouts are one of my favorites. I'm excited for another way to serve them, because I usually fall back on the same recipe.
November, 22 2010at 01:38 pm
I too can't get enough brussels sprouts - love the things, especially roasted :) xo
November, 22 2010at 02:41 pm
Hi Alison, We were just discussing brussels sprouts om twitter this morning. Love the balsamic dijon vinaigrette! Shulie
November, 22 2010at 04:48 pm
Roasting the Brussels sprouts brings out such a wonderful flavor. The Dijon mustard is a great idea!
Maria says:
November, 23 2010at 10:18 am
I LOVE brussels sprouts. Love the addition of tomatoes too!
Sheryl says:
December, 05 2010at 12:24 pm
This one rocks! I made it last night-incredible!
November, 16 2011at 07:43 am
[...] cranberries and crunchy walnuts. For another healthy and easy Brussels Sprout side dish option, see Brussels Sprouts-Tomato Salad, which is another tasty way to serve this healthy [...]
November, 05 2012at 07:49 am
[...] 10 Thanksgiving recipes, starting with this super easy recipe for Brussels Sprouts Tomato Salad via Ingredients, Inc. Happy [...]

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