Brussels Sprouts and Tomatoes

Balsamic Roasted Brussels Sprouts with Cherry Tomatoes

March 5, 2012

Balsamic Roasted Brussels Sprouts with Cherry Tomatoes is one of my client’s family recipes. I added the balsamic vinegar because I think it compliments the tomatoes and I love how it helps to caramelize the sprouts. I do this recipe often when my mother’s garden is overflowing with cherry tomatoes in the late summer. I’ve done it with broccoli too, which is delicious and requires less cooking time.

Eater’s Note: Brussels Sprouts and Cherry Tomatoes aren’t exactly seasonal partners. In my area, the only time these two ingredients overlap is early fall when tomatoes are beginning to fade and the cabbages are just coming in. However, I love this combination so much that I cook it all winter long with imported organic tomatoes, preferably still on the vine and firm in texture.

Balsamic Roasted Brussels Sprouts with Cherry Tomatoes
Brussels Sprouts and Tomatoes
  • 1.5 pounds brussels sprouts (about 6 cups) trimmed and halved
  • 1 pint cherry tomatoes
  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • sprinkle of unrefined salt and pepper
  1. Preheat oven to 350 degrees
  2. Combine trimmed brussels sprouts and cherry tomatoes (whole) in baking dish with olive oil, balsamic vinegar, salt and pepper.
  3. Gently toss the veggies every 15min or so during cooking.
  4. Bake for 1 hour until sprouts are completely tender.
If you can't easily insert a butter knife into the sprouts, keep cooking. Undercooked brussels sprouts do no one any favors. I like mine so tender they are almost falling apart.

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