Balsamic Brussels Sprouts And Tomatoes
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- Balsamic Brussels Sprouts.
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.
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More Brussels Sprouts Recipes:Tender Sweet And Sour Brussels Sprouts:
Brussels Sprouts Salad With Cranberry Vinaigrette:
Balsamic Brussels Sprouts And Tomatoes
- 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).
Nutrition InformationCalories: 142, Fat: 9g, Saturated Fat: 1g, Sodium: 418mg, Potassium: 506mg, Carbohydrates: 13g, Fiber: 4g, Sugar: 4g, Protein: 3g, Vitamin A: 905%, Vitamin C: 87.8%, Calcium: 50%, Iron: 1.8%
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Good morning Mira.
I’m not like a brussel ‘kind of girl’, but I’ve tried a couple of your recipes and I love it, and maybe one of these days I’ll try this one, too. I’ve been trying different food lately and I’m surprised and I’m enjoying it.
Love your photos :))
Thanks so much Regina! Glad you liked the recipes you already tried! I hope you like these, too!
What a great way to make brussels sprouts look pretty. My husband doesn’t like the tough stems either. A lovely dish.
Yeah, I’m blanching them next time, just to ensure there aren’t any tough stems 🙂 Thanks Janette!
These sprouts look so good, love the balsamic! Nice twist on the classic flavours!
I am one of those who likes brussels sprouts 😀 They look very appetizing in this way! It’s also a beautiful dish to see, so colorful!
I have never tried brussels sprouts, can you believe that!! Considering I love allll the veggies in this world, I am sure I will love this too. Will try! Thanks for sharing the recipe Mira 🙂
I know you like veggies Manali, and I’m hoping you’ll like these 🙂
I love this!! I am a huge fan of brussel sprouts – except we get them at the wrong time of the year!! So I’m eating brussel sprouts in June, not Christmas!! This is a classic, thanks for sharing!
Thanks Nagi! I know you get some fruits/veggies at different times of the year 🙂 But I don’t mind eating these in June 🙂
Brussel sprouts are definitely starting to make a come back! I haven’t had them in years, but after seeing this recipe, I may just have to try them! I love that you added in balsamic vinegar and tomatoes, Mira! Sounds like a great dish that’s light and healthy. Pinned!
Thanks Gayle, LMK if you get to make these 🙂 Thanks so much for pinning!
I am proud to be a part of Team Brussels Sprouts, and I’m sure this recipe could win a few over to our side!
I’m glad you like them Meagan!
I’ll take a serving… or two! I am a fan of these little cabbages, but they have to be cooked just right else they’re not as tasty! Love your method of roasting with the balsamic, shallots and garlic. The tomatoes are a lovely addition! Thank you, Mira!
I’m in your troupe, Mira! I love Brussels sprouts and I’m sure I will love this dish!
Love brussels sprouts, so I can imagine how good these balsamic sprouts taste!
These look so good! I’m not usually a fan of brussel sprouts but these look great!
This dish is absolutely stunning! You’re colors are like the autumn leaves outside 🙂 Brussel sprouts are one of my favorites! I love how you used vibrant tomatoes of similar size and shape to compliment the them!
Thanks a lot Kathleen! I’m glad you like the shapes and colors in this dish 🙂
These brussel sprouts sound delicious, Mira! They are one of my fave veggies but my boyfriend cannot stand them (which is kind of ironic because he’s from Belgium lol)! I found some adorable mini purple-ish brussel sprouts at the grocery store tonight I can’t wait to try! I can’t wait to try your lovely recipe as well! Pinned 🙂
I hope you like the recipe Ceara! I’ve seen little purple ones in Europe, but not in the US. It’s funny that your bf doesn’t like these, but usually men are skeptical about these mini cabbages!
Love all the popping flavors you have going on here. Too bad I’ve just been boiling my brussel sprouts, how embarrassing. I’m so boring. I need to try these asap!
I didn’t like brussels sprouts growing up but I definitely can’t get enough of them now, especially when they are roasted:) These look beautiful! I love the pretty colors and the balsamic sounds amazing!
It’s the season to eat sproooooouts! And I am SO happy about this. It is recipes like this that show just how good sprouts can be. Yum!
We must have been on the same wave length yesterday Mira! I sauteed Brussels sprouts with apples, onions, Cannellin beans, and pine nuts and put them over a bed of couscous, then drizzled a balsamic glaze over it. I used to hate Brussels sprouts, but I think it’s because no one prepared them properly when I was a kid. We always had the boiled, mushy kind that were smothered in butter. Yuck! Roasted or sauteed in hot oil is the way to cook them.
These look great with the tomatoes! So colorful.
Thanks Linda! Just saw your recipe and it looks delicious!!! Will definitely try it soon 🙂
I’m a brussels sprouts lover. In our house we eat them about once a week! Roasting is always the way to go. They get so crunchy on the outside & soft on the inside. And yeah, I think brussels are becoming a thing. I’m seeing them everywhere! Yours look amazing with that balsamic glaze!
I’m glad you like these Sarah!
looks so colorful and delicious! YUM!
LOVE BRUSSEL SPROUTS!!!! GREAT JOB
I am a brussels sprouts girl and this is my kind of recipe. yummy
How delicious and healthy looking, I love brussels sprouts!
What a fresh and easy side dish. Perfect to go alongside grilled chicken. Thanks for sharing!
I’ve seen so many brussel sprout recipes recently, I must try these! I love the red and green and yellow in this dish – so festive! I am usually kind of iffy when it comes to cooking brussels sprouts (it came out really bitter last time I tried!) but this looks really good, I’ll be giving cooking brussels sprouts another go! =)
That recipie looks bang on mate! As a newish cook in my house, what do you mean balsamic glaze?
I will be cooking this tonight and dare say the cops will be called because I will murder this meal!
Thank you for sharing the recipie mate!
Hi, thanks for stopping by! You can check this recipe on how to make homemade balsamic glaze or you can buy it from a well stocked supermarket here in the US. https://cookinglsl.com/balsamic-vinegar-reduction/
Had some Brussel sprouts and tomatoes to use and came across this recipe… it was awesome! Even my hard-to-please hubby loved it. Sooo good. Thanks!