Balsamic Brussels Sprouts And Tomatoes
Tender roasted brussels sprouts, lightly sautéed in shallot-garlic infused olive oil, mixed with some fresh cherry tomatoes and glazed with balsamic reduction.
Servings: 6
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).
Video
Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 87.8mg | Calcium: 50mg | Iron: 1.8mg