roasted tomato + brussel salad
This is my new favorite thing. I don't think anyone else even got to try it because I ate it so quickly.
How Sweet Eats made it into tacos but I love it straight up as lunch or a side dish to something delightfully grilled.
If you can hold off eating all the roasted tomatoes before adding them you'll love this dish too! The most time consuming part is making the caramelized shallots. Grab a glass of wine, turn up some music, and smell the sweet caramelization.
Roasted Tomato + Brussel Sprout Salad
- 2 Tbsp butter
- 3 Tbsp olive oil, divided
- 3 medium shallots, chopped
- 1 pint grape tomatoes, halved
- 2 lb brussel sprouts, quartered (feel free to only go for a pound but we eat a lot and this makes great leftovers)
- 1/2 tsp paprika
- 2 garlic cloves, minced
- salt and pepper to taste
- crushed red pepper flakes (optional)
- 1/4 cup parmesan reggiano or other strong hard cheese, grated
Preheat your oven to 375.
Heat a skillet over low heat and add butter and 1 Tbsp olive oil. Add shallots and cook, stirring every few minutes until slightly golden and caramelized, about 20 minutes. Reduce the heat at any point if the shallots seem to be crisping up.
While the shallots are caramelizing, toss the tomatoes with a tablespoon of olive oil, salt, and pepper. Roast for around 15 minutes or until they are beginning to burst and the skins are wrinkled.
Once the shallots and tomatoes have finished cooking, add them to a bowl and set aside. In the same skillet you cooked the shallots, add the remaining olive oil over medium high heat. Add the brussel sprouts and season with salt, pepper, paprika, and red pepper flakes if using. Cook until slightly soft (no one likes soggy brussels) and crisp on the outside. Add in garlic and cook for an additional 30-60 seconds then turn off heat.
Add your brussel sprouts to the shallots and tomatoes, tossing in the shredded cheese. I enjoyed eating this both hot and cold but that is totally up to you! Enjoy!