Ingredients
- 3 cups of Brussel sprouts, washed and outer leaves and stem section removed
- ½ cup (8 tablespoons) extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 cup sliced scallions
- ½ cup flat leaf parsley, cut or torn into small pieces
- 2 cups small tomatoes (cherry, grape), sliced in half the long way
Directions
Preheat oven to 400-425°F
Cut the Brussel sprouts in half and put in a large bowl. Pour 2-3 tablespoons of the extra virgin olive oil over the Brussel sprouts so that they are lightly coated. You can use a fork or spatula to mix the vegetables and the oil.
Season with sea salt and pepper and spread the Brussel sprouts on a cooking pan. They will cook best if there is only one layer of vegetables in the pan. Roast for about 15 minutes or until at least slightly charred, remove from the oven and use a fork to turn over the them over.
Add the tomatoes and return to the oven and roast for another 10 minutes. The vegetables will be browned when they are ready to take from the oven. You might need a few more minutes. Cool slightly.
Put the cooled Brussel sprouts, tomatoes, and scallions in a bowl. Add the rest of the olive oil, balsamic vinegar, the parsley and mix gently with a fork; season with salt and pepper.
Serves 4 (double the calories if used for 2 servings)
Per serving:
300 Calories
Vegetables approx. 3 (1.5 Brussel sprouts, 0.5 scallions, 0.25 parsley, 1 tomatoes)