Servings: 6

Balsamic Brussels Sprouts And Tomatoes

Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
Tender roasted brussels sprouts, lightly sautéed in shallot-garlic infused olive oil, mixed with some fresh cherry tomatoes and glazed with balsamic reduction.
Balsamic brussels sprouts and tomatoes
5 from 6 votes
Leave a Review »


  • 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


  1. Preheat oven to 400F.
  2. 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.
  3. Line baking sheet with parchment paper or aluminum foil. Transfer brussels sprouts and bake for 30-40 minutes, or until crispy.
  4. 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.
  5. 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.
  6. Transfer to a plate, drizzle with balsamic glaze and add shredded Parmesan (optional).
Course: side

Nutrition Information

Calories: 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%