RECIPE: Roasted Brussel Sprouts with Tomatoes
A festive and delicious holiday duo decked out in red and green with bright splashes of yellow and orange!
1 pint of brussels sprouts
4 – 6 tablespoons of extra virgin olive oil
1 whole mixed color grape or cherry tomatoes
Salt and pepper to taste
Heat oven to 450 degrees.
Trim bottom of brussels sprouts and slice large ones in half, top to bottom, leaving small ones whole.
Put brussels sprouts in a medium sized bowl and toss with olive oil until evenly coated. Add salt and pepper.
Place sprouts, on a rimmed metal baking sheet in one layer with large ones cut side down.
Bake for 15 minutes shaking pan occasionally.
Add the tomatoes to the pan, distributing evenly among the brussels sprouts.
Continue baking until brussels sprouts are dark brown and tender and the tomatoes are wrinkled – another 10 minutes or so.
Taste and add more salt and pepper if necessary. Serve immediately.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.