Now that our excessively hot and humid summer is drawing to a close and we can start using our ovens again, one of our favorite things to roast is Brussels sprouts. We find roasting these little sprouts makes them taste great, which makes them a very distant relative to the boiled ones that we grew up being forced to eat (sorry, Moms everywhere). Where do you get your Brussels sprouts? Do you know where they are grown? Brussels sprouts are difficult to grow organically because they attract so many pests, that’s why it’s important to know and support your local growers by visiting a food co-op near you. Knowing where your food comes from is part of the co-op difference.
This recipe is sponsored by sponsored by Maine’s Coastal Co-ops.
Makes
4 servingsIngredients
- 4 cups Brussels sprouts washed, trimmed and halved
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 4 tablespoons olive oil divided
- 1 cup cherry tomatoes washed and halved
- 2 garlic cloves minced
- ¼ cup Parmesan cheese
Instructions
- Preheat the oven to 425°.
- Toss the Brussels sprouts with half the salt, pepper and olive oil. Spread on a parchment-lined baking sheet and roast in oven for 15 minutes.
- Toss tomatoes with remaining salt, garlic, pepper and oil. Remove sprouts from oven, shake to toss, add the tomatoes and return to oven.
- Bake for an additional 10–15 minutes. Remove from oven, sprinkle with freshly grated Parmesan cheese, and serve.
