One sure sign that the beginning of Fall is upon us is the appearance of brussels sprouts at farmer’s markets and on produce stands. There are thousands of ways to enjoy these small leafy, green cabbages and my Balsamic-Roasted Brussels Sprouts & Cherry Tomatoes is a truly delicious option. Tender roasted brussels sprouts and cherry tomatoes tossed with fresh rosemary, garlic, olive oil and a drizzle of tangy balsamic vinegar. The vegetables become glazed with the thick, reduced balsamic vinegar and make for a nice taste when paired with piney fresh rosemary. A simple and colorful side dish that showcases one of the best vegetables of the season.
(To view this recipe, click on the blue title of the blog post above*)
Balsamic-Roasted Brussels Sprouts & Cherry Tomatoes
Ingredients:
- 1 lb. brussels sprouts, halved and stems removed
- 1 pint cherry tomatoes
- 2 garlic cloves, sliced
- 1 Tablespoon fresh rosemary, chopped
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 375 degrees. Toss all of the ingredients together in a large mixing bowl until the vegetables are coated. Line a large baking sheet with parchment paper and spread the coated vegetables onto the baking sheet in a single layer. Roast in the preheated oven for 25 minutes, or until the vegetables are tender and lightly glazed.
Tagged: balsamic vinegar, brussels sprouts, cherry tomatoes, garlic, olive oil, roasted vegetables, rosemary, side dish, vegetarian
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