Roasted Brussels Sprouts with Blistered Tomatoes

These Brussels sprouts are perfectly tender, slightly charred, and tossed with aromatic herbs and juicy, blistered tomatoes.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword blistered tomatoes, brussels sprouts, easy side dish, weeknight

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 144kcal

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

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.