Brussel Sprout Salad

Either love them or hate them but I think Brussel Sprouts are truly delicious. I have actually been known to steam up a batch, sprinkle them with a little salt and eat them like popcorn while watching TV. Another favorite is frying them with a little bacon until the Brussel Sprouts begin to caramelize (yum). My mother would just roast them in the oven with a little olive oil, salt and pepper and they were just wonderful.
But recently while perusing some of the local farmers markets, I have noticed some of the greenest most gorgeous sprouts I have ever seen. So, I decided to prepare them in a way that would keep them as close to their natural state as possible, this salad is vibrant in color and very fresh tasting. If you already love Brussel Sprouts you will love them even more and if you hate them, this salad may just sway you to change your mind.

15 good sized Brussel sprouts
Cherrytomatoes (a dozen or so)
2 or 3 Tablespoons of Olive oil
1 or 2 Tablespoons of Lemon Juice
1 clove finely chopped garlic
Salt and Pepper to taste

Boil or steam sprouts until they are tender (approximately 7-10 minutes). Place them under cold water to stop them from any further cooking. Cut in half, placing them in a bowl.
Cut tomatoes in half and add to sprouts. Add garlic, dress with olive oil, lemon juice and salt and pepper to taste, chill before serving.