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Roasted Brussels Sprouts and Tomatoes!

Roasted Brussels Sprouts and Tomatoes

Author: Heidi Boortz
Servings : 6


  • 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


  • 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.
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