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Roasted Brussels Sprouts and Tomatoes

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Easy, breezy, beautiful….veggie girl?  I just love the color combination of these two, as well as the soft, melt in your mouth texture of the tomatoes mixed in with the tender-crisp sprouts.  And it just couldn’t be simpler to make these Roasted Brussels Sprouts and Tomatoes!

Roasted Brussels Sprouts and Tomatoes!

Roasted Brussels Sprouts and Tomatoes

Course: Side Dish
Cuisine: Christmas, Thanksgiving
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Paleo, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian
Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 lb brussels sprouts stemmed and halved
  • 2 pints grape tomatoes or any small tomato
  • 3 Tbsp extra virgin olive oil
  • 2 tsp kosher salt or more or less, to taste

Instructions

  • Preheat oven to 400. Line a rimmed baking sheet with parchment paper (optional) for easy clean up.
  • Combine Brussels Sprouts and tomatoes in a large bowl with the olive oil. Toss to coat. Spread vegetables in a single layer on prepared baking sheet. Sprinkle with salt.
  • Bake at 400 20 minutes or until tomatoes have burst and sprouts are browned and soft.
Tried this recipe?Let us know how it was!
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