If you are like Lynn and me, it is all about the sides. We, like Cartman (of South Park fame), are always first concerned with the side dishes when contemplating any meal. This recipe is a nod to the ubiquitous oven roasted brussel sprout. We hated them as kids but now we love them as adults.
As I contemplated my contribution I decided to stay away from the obvious roasted brussel sprout with bacon. If you want to go there though, I highly recommend this version from Food and Wine. All I gotta say about this recipe is that is dead simple (and I mean that as a compliment)… and it’s by Bourdain. That’s all you gotta know.
I did think about the classic when putting this together. First and foremost it is really pretty on the plate. So good for entertaining (or show off on a Zoom call). With this in mind, I added some red onions and tomatoes for a visual punch. More important, they pair well due to their sweetness as a foil for the sometimes bitter sprouts. I also throw in some garlic and oregano just for added flavor interest. Finally, I replaced the bacon goodness by adding shaved Parmesan cheese at the end. Parmesan cheese brings the saltiness and fatty mouth feel bacon normally adds to the roasted brussel sprout party.
This recipe also works with broccoli if you are not into the whole brussel sprout thing.
Roasted Brussel Sprouts with Red Onion and Cherry Tomatoes
Course: Side DishDifficulty: Easy4
servingsA new twist on a old classic and looks great on the plate.
Ingredients
1/2 Medium Red Onion (cut into strips)
12-16 Cherry Tomatoes (halved)
1 Pkg Fresh Brussel Sprouts (approx 3/4 lb, halved and outer leaves removed)
2 Cloves Garlic (finely chopped)
2 Tbsp 2 Fresh Oregano (finely chopped) (or 2 Tsp dried)
Salt and Pepper (to taste)
1/2 cup 1/2 Chicken Stock (or water)
Shaved Parmesan Cheese (for garnish)
Process
- Preheat oven to 400 Deg F
- Prep brussel sprouts, onions, and tomatoes as indicated above, Set tomatoes aside.
- Spread brussel sprouts and onion on sheet pan sized to hold in a single layer. Do not add tomatoes yet. They will be added later so as to not overcook.
- Sprinkle garlic and oregano evenly over vegetables.
- Add enough olive oil to lightly coat.
- Sprinkle salt and pepper (to taste) and lightly mix.
- Pour chicken stock (or water) into bottom of pan. (Note: stock/water will create steam and evaporate to soften the vegetables before they brown)
- Put pan in oven on middle rack. Cook for 15 minutes.
- Salt tomatoes (to taste). Remove pan from oven and distribute tomatoes on top. Return pan to oven.
- Continue cooking until vegatables are lightly browned and cooked to your liking (about 15-20 more minutes)
- When complete add vegetables to a platter and shave Parmesan cheese over top before serving. Offer additional cheese tableside, if desired.
This looks so delicious! And it looks like something even I can do! Hmm. I guess I should get some brussels sprouts. I’ll let you know how they turn out.
Looks fantastic! You are an artist. The directions are easy to follow. I’ll be making this on the weekend. Cheers to you and Lynn!
Thank you for your kind words. I hope you enjoy it. Would love any feedback you might have after trying it out!