This post may contain affiliate links. Please read our disclosure policy.
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.
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:
Brussels Sprouts Salad With Cranberry Vinaigrette:
Balsamic Brussels Sprouts And Tomatoes
Video
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thanks Jess!
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!
Thanks Michela!
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!
Thanks Traci!
I’m in your troupe, Mira! I love Brussels sprouts and I’m sure I will love this dish!
Thanks Annie!