Brussels Sprouts. For years, these miniaturized cabbage looking greens, were considered my arch enemy. I didn’t like the smell or taste at all. Of course my mom, who is a great cook, was boiling them. Boiling is fine however I think its a sure fire way to drain the flavor and goodness out of whatever it is your cooking. Your usually left with a mild flavored shell of the original.
Anyway making a long story/rant short, try to oven roast or pan fry your Brussels sprouts. What will happen is quite awesome and tasty. The natural sugars are released and you get a great flavor. They will almost taste sweet! The only negative thing if there is one is that they are slightly more fattening when caramelizing. Natural sugars are always better than added real sugar.
That leads me into today’s post. My wife loves Brussels sprouts and so do our kids. There was a large bag in our fridge and its been there for over 2 weeks. Yes 2 weeks! One of the other great things about Brussels sprouts is they will hold for a few weeks. I decided to add some grape tomatoes I got at the farm this week and oven roast them. They came out amazing as usual and make a great side for just about any protein. i hope you enjoy this simple recipe.
Oven Roasted Brussels Sprouts and Grape Tomatoes.
1 lg or 2 lbs Brussels Sprouts, cut in half
2 pints Grape tomatoes
2 Tbsp minced garlic
1 Tbsp ground coriander
5 Tbsp Extra Virgin olive oil
S & P to taste
Heat oven to 350. Place all ingredients in a bowl and mix to coat. Spread out on a sheet pan and cook for about 30 minutes in middle rack, or until golden brown. Taste and adjust seasoning if needed. Serve or cool immediately. Garnish with fresh herbs.