These are the best Brussels sprouts I've ever eaten. And they're made with 4 ingredients. Perfectly tender, slightly charred, and tossed with aromatic herbs and juicy tomatoes. You can't stop eating them. 

The oven does all the work for this recipe. First, it caramelizes the edges of the sprouts while keeping the inside tender. Then, it sweetens and blisters the tomatoes while adding a lovely roasted flavor. Put the two together (with some Italian herbs and garlic) and WOW! 

Here's how you make these roasted Brussels sprouts with blistered tomatoes. First, blanch raw Brussels sprouts in boiling water for 4 minutes. Don't skip this step, it makes all the difference in the world - it softens the sprouts slightly, which means they won't burn in the oven. Then, toss the sprouts with tomatoes, Italian seasoning, garlic, and olive oil. Roast for 10 to 15 minutes. Most amazing side dish ever, and it's made with 4 ingredients and ready in a flash. 

What kind of pan should you use for these roasted Brussels sprouts? I used my cast iron skillet because I wanted to bring the pan right to the table (without adding a serving bowl to clean). You can use any ovenproof pan, including a shallow baking dish and roasting pan. You can also use a baking sheet - just line it with parchment paper or foil first. 

These Brussels sprouts are seasoned with Italian seasoning and garlic, but you can switch things up. For example, instead of Italian seasoning, you can use dried oregano, basil, parsley, and/or thyme. For the garlic, you can use fresh, or dried minced garlic, or garlic powder. If you prefer onion powder, you can use that instead. 

Serves 4-6 

INGREDIENTS

1 1/2 pounds Brussels sprouts, fresh or frozen (kept frozen until ready to use)

2 tablespoons olive oil

1 cup cherry or grape tomatoes

1 teaspoon Italian seasoning, or a combination of oregano, basil, parsley, and thyme

1 clove garlic, minced, or 1 teaspoon dried minced garlic, or 1/4 teaspoon garlic powder

Salt and freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 425 degrees. 

Blanch the Brussels sprouts in a large pot of boiling water for 4 minutes. Drain and when cool enough to handle, trim the ends, and halve lengthwise. 

Transfer the sprouts to a large bowl, add the olive oil, tomatoes, Italian seasoning, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.  

Transfer the vegetables to a baking sheet, roasting pan, or oven-proof skillet and roast for 10 to 15 minutes, until the sprouts are golden brown and the tomatoes are blistered.