Blistered Tomato Brussel Sprout Salad


  • 1 Lb. brussel sprouts, trimmed
  • 1/2 red bell pepper
  • 10 oz. cherry tomatoes
  • 1 Tbsp. olive oil plus more to taste
  • lemon juice, to taste
  • parmesan cheese, to taste
  • Salt and Pepper to taste

Add brussel sprouts to a large pot of water and set to high. Once it begins to boil, remove from heat and drain, rinsing with cold water.

Add about 1 Tbsp olive oil to a skillet over medium high heat. Add tomatoes and cook until the begin to burst, releasing their juices. You don’t want them all to burst, but you do want to get a good amount of tomato juice from them.

Add all ingredients to a bowl, toss to coat and adjust seasoning if needed.


Leave a Reply

Your email address will not be published. Required fields are marked *