Oven Roasted Brussels Sprouts with Grape Tomatoes
Halved Brussels sprouts and grape tomatoes roast together with garlic and avocado oil until caramelized and golden. A drizzle of dark balsamic vinegar added at serving brightens the deep, savory flavors of this simple side dish.
Ingredients
Instructions
- 1
Heat oven to 350 degrees
- 2
Combine Brussels sprouts, grape tomatoes, minced garlic, avocado oil, salt, and pepper in a bowl and mix to coat
- 3
Spread mixture on a sheet pan and roast for about 30 minutes or until golden brown
- 4
Drizzle with dark balsamic vinegar before serving
Tips
Toss vegetables halfway through roasting for even browning
Do not add balsamic vinegar before roasting to avoid burning and bitter flavors
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat in a 325 degree oven for 10 minutes.
Prepare and measure ingredients up to 1 day ahead. Do not roast until ready to serve for best texture.
Serve warm as a side dish alongside roasted proteins or grains.
Common Mistakes
Do not overcrowd the sheet pan to prevent steaming instead of roasting
Do not skip the salt and pepper for proper seasoning of the vegetables
Substitutions
similar depth