Roasted Brussels Sprouts and Tomatoes
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.