Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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).