Brussels sprouts have become a favorite around our house this winter. We buy several pounds at a time. I suspect that if one wants to gorge themselves on vegetables, it is probably ok. At least, I hope it is, because that’s what inevitably happens.
There’s nothing quite like the salty crunch of the outer leaves combined with the rich, tender center. And they are so, so easy. Simply cut the sprouts in half, toss them with a couple of tablespoons of olive oil and a little bit of salt, and roast them at 400 degree for about 15-20 minutes.
When we want a little extra flavor and color, I make marinara sauce – the kind that is easy to whip up when you are hungry. right. now.
You might ask why I don’t just grab a jar off the shelf? Well, I hate reading labels, and most of the spaghetti sauces out there today are filled with sugar or include things that don’t agree with me. So I just make my own. I think it tastes better, too.
Usually, I will use a 1-pint container of sweet cherry or grape tomatoes – it’s about 10 ounces. They have the best flavor in winter. If it’s summer, I go for whatever is ripe at the farmer’s market or in my garden.
My husband and I often eat these little babies all by themselves, but the sprouts and marinara also taste great with grilled white fish or chicken.
Enjoy!
Roasted Brussels Sprouts with Quick Marinara
Ingredients
- 2 Tsbp olive oil
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 10 ounces of tomatoes
- ¼ tsp smoked paprika
- ¼ tsp fresh or dried thyme leaves
- ½ tsp salt
- 1 Tbsp balsamic vinegar
Instructions
- Heat sauce pan to medium high. When hot, add olive oil, onions, and garlic. Saute for 2-3 of minutes, until translucent.
- Place onions, garlic, and all remaining ingredients – except vinegar – in the blender. Puree.
- Return ingredients to sauce pan. Cook for about 10 minutes, long enough for the flavors to blend. Add balsamic vinegar and cook for 1 minute longer.
- Serve over your favorite companion dish.