Roasted Brussels Sprout Salad

Ingredients

• 3 pounds brussels sprouts 
• 2 cups cherry tomatoes halved
• 1 tablespoon dijon mustard 
• 0.3 cup flat-leaf parsley fresh minced
• 1 large garlic clove finely minced
• 0.7 cup green onions minced
• 0.3 cup olive oil 
• 0.5 cup olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 0.5 teaspoon sugar 
• 2 tablespoon citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• whisk

Directions

1. Whisk together first 6 ingredients; gradually whisk in 1/2 cup oil until blended. Set aside.
2. Rinse Brussels sprouts thoroughly, and remove any discolored leaves. Trim stem ends; cut in half lengthwise.
3. Combine Brussels sprouts and next 3 ingredients in a large bowl; toss to coat.
4. Transfer Brussels sprouts to 1 or 2 large rimmed baking sheets, spreading into 1 layer.
5. Roast at 450 for 25 to 30 minutes or until tender and browned, stirring once.
6. Transfer roasted Brussels sprouts to a serving bowl, and cool slightly.
7. Add tomatoes, green onions, and parsley; toss to blend.
8. Add desired amount of dressing, and toss to coat.
9. Serve warm or at room temperature.