I can’t even begin to describe how good my kitchen smells right now as I’m making these Garlic Roasted Brussel Sprouts & Tomatoes. I love the smell of roasting garlic! And this is a really quick and easy recipe to make any night of the week. Don’t think you like brussel sprouts? You need to try them roasted!
I just bought a 1 pounds bag of already washed and ready to eat brussel sprouts & 1 pint of grape tomatoes. Cherry tomatoes work great also. I always keep a large jar of minced garlic in my refrigerator because I use a lot of garlic in so many recipes and I don’t want to take time to mince my own. I’m busy!
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I really recommend the balsamic glaze instead of balsamic vinegar because it’s more concentrated in flavor and so pretty! I think it makes it look like some fancy vegetable dish at a nice restaurant. You also don’t need to use very much – just 1-2 teaspoons is sufficient. You can serve this over some brown rice or quinoa for a complete meal.
I think brussel sprouts look like little cabbages and they do come from the same family. They are also a cruciferous vegetable, which every one needs to eat much more of daily to reduce your cancer risk! Studies have show that cruciferous vegetables have 2-1 protective power over regular vegetables. Meaning, if you eat 20% more cruciferous vegetables you have a 40% decrease in cancer risk. Other vegetables have a 1-1 correlation, meaning 20% increase in vegetable consumption equals a 20% decrease in cancer risk. So eat more cruciferous vegetables!
List of common cruciferous vegetables
- Brussel Sprouts
- Cabbage (all colors)
- Bok choy
- Collard greens, turnip greens, mustard greens
I try to eat at least 1-2 servings of cruciferous vegetables every day. My favorite are arugula, broccoli, kale, turnip greens, and cabbage, but I’m trying to expand on that hence, this brussel sprouts recipe. I’m not a fan of raw brussel sprouts, but I do love them roasted!
This super easy recipe requires that you slice the brussel sprouts in halves lengthwise. That’s about the most amount of prep that you will need to do.
Toss them on a baking sheet (either lightly spray with cooking spray or use parchment paper), add whole grape tomatoes, and sprinkle with the minced garlic. Don’t worry about the garlic being in a few chunks at first, you will stir it halfway through baking so it will get mixed a bit more.
You want to use a large pan and make sure the brussel sprouts are really spread out. This will help them to roast and not steam.
Bake for 10 minutes at 400º F then stir to mix and spread them back out evenly. Bake for another 10-12 minutes or until the brussel sprouts are lightly browned and the tomatoes are breaking open.
Serve immediately with a drizzle of balsamic glaze and light sprinkle of salt to taste.
I hope you enjoy! If you like this recipe please comment below!
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Garlic Roasted Brussel Sprouts & Tomatoes w/Balsamic Glaze
- 1 pound brussel sprouts washed
- 1 pint grape or cherry tomatoes washed
- 3-4 tablespoons minced garlic
- drizzle balsamic glaze
- sprinkle salt to taste optional
- Preheat oven to 400º F. Line baking sheet with parchment paper or silicone baking mat.
- Cut washed brussel sprouts in half lengthwise. Spread evenly on baking sheet in one layer. Add whole grape tomatoes and disperse evenly.
- Sprinkle the minced garlic over the brussel sprouts and tomatoes. Don’t worry if it is in clumps right now. Bake for 10 minutes.
- Remove from oven and toss to mix and then spread out evenly again. Bake for 10-12 more minutes or until the brussel sprouts are lightly browned and the tomatoes are breaking open.
- Serve immediately with a drizzle of balsamic glaze and light sprinkle of salt to taste. Refrigerate leftovers in an airtight container for up to 1 week.