Balsamic Brussels Sprouts And Tomatoes
Tender roasted brussels sprouts, lightly sautéed in shallot-garlic infused olive oil, mixed with fresh cherry tomatoes, topped with Parmesan and glazed with balsamic reduction. The reduced balsamic vinegar perfectly complements the flavors in this dish.
Hi everyone, Happy Sunday! With all the food overload around Thanksgiving, the recipe I’m sharing with you today is light, nutritious and very easy to make. These balsamic brussels sprouts and tomatoes make a great side dish or a light vegetarian meal.
I guess, when it comes to brussels sprouts, there is just two kings of people – people who enjoy eating them and people, who absolutely hate them.
I really love them, but not everyone around me shares the same opinion… And I’ve noticed, that brussels sprouts have been getting pretty popular lately, so I guess more people are starting to like them?
I was pretty hesitant to bring these to our Thanksgiving dinner, but I did make them for lunch yesterday. I think, that with brussels sprouts, if you know a good way to prepare them, you’ll probably start to like them. I usually roast them whole, until tender, but you can also sauté or even make a salad with raw brussels sprouts. These vegetables have a relatively high fiber content and lots of flavor of their own.
The problem with just sautéing, is that you can get brussels sprouts with tough stems, which isn’t a huge problem for me but my husband totally hates it. I’ve found that if I blanch them before sautéing, they get perfectly tender. But no blanching today, I’ll share a recipe for blanched sautéed brussels sprouts in a future post.
For this particular recipe, I like to roast my brussels sprouts whole, sprayed with olive oil and seasoned with some salt and pepper.
It usually takes around 30 minutes in the oven, for them to get crispy, then I heat some olive oil in a sauté pan, add garlic and chopped shallots and allow them to cook for 2-3 minutes. When garlic and shallots are starting to brown, I add cooked brussels sprouts and fresh tomatoes for 2-3 minutes, just to allow vegetables soak up flavor from the oil. Brussels sprouts are already cooked and I don’t like the tomatoes over cooked or too mushy . The final step, that really makes the dish come together is to drizzle some reduced balsamic vinegar for extra sweetness and flavor. Shredded Parmesan cheese will enhance this dish’s flavor even more.
I hope the combination of crispy roasted brussels sprouts with lightly cooked tomatoes, infused with garlic-shallot oil and balsamic glaze makes some of you, who hate these mini cabbages, like them at least a little.
Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes (link in the sidebar).
More Brussels Sprouts Recipes:Tender Sweet And Sour Brussels Sprouts:
- 6 cups whole brussels sprouts, ends trimmed
- 2 cups cherry tomatoes, (I used tomato medley mix )
- olive oil spray
- 1 tsp salt divided
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 garlic cloves
- 4 shallots, chopped
- 1-2 tbsp reduced balsamic vinegar
- optional: 1/4 cup shredded parmesan cheese
- Preheat oven to 400F.
- Wash brussels sprouts, trim ends and remove any damaged or yellow leaves. Season with 1/2 tsp salt and 1/2 tsp pepper. Spray with olive oil.
- Line baking sheet with parchment paper or aluminum foil. Transfer brussels sprouts and bake for 30-40 minutes, or until crispy.
- In a large saute pan, over low to medium heat, heat up olive oil, garlic and shallots. Cook until garlic and shallots start to brown, then add brussels sprouts and tomatoes.
- Cook for 3 minutes, stirring frequently, until vegetables absorb enough flavor from the garlic and shallots, but tomatoes don’t get over cooked. Season with more salt and pepper, if needed.
- Transfer to a plate, drizzle with balsamic glaze and add shredded Parmesan (optional).