{"id":151,"date":"2012-03-15T07:39:17","date_gmt":"2012-03-15T13:39:17","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=151"},"modified":"2016-04-23T19:49:35","modified_gmt":"2016-04-24T01:49:35","slug":"simple-side-roasted-brussels-sprouts-with-quick-marinara","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/simple-side-roasted-brussels-sprouts-with-quick-marinara\/","title":{"rendered":"Roasted Brussels Sprouts with Quick Marinara"},"content":{"rendered":"

Brussels sprouts have become a favorite around our house this winter. \u00a0We buy several pounds at a time. \u00a0I suspect that if one wants to gorge themselves on vegetables, it is probably ok. \u00a0At least, I hope it is, because that\u2019s what inevitably happens.<\/p>\n

There\u2019s nothing quite like the salty crunch of the outer leaves combined with the rich, tender center. \u00a0And they are so, so easy. \u00a0 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.<\/p>\n

When we want a little extra flavor and color, I make marinara sauce \u2013 the kind that is easy to whip up when you are hungry. right. now.<\/p>\n

\"Brussels<\/p>\n

You might ask why I don\u2019t just grab a jar off the shelf? \u00a0Well, I hate reading labels, and most of the spaghetti sauces out there today are filled with sugar or include things that don\u2019t agree with me. \u00a0So I just make my own. \u00a0I think it tastes better, too.<\/p>\n

Usually, I will use a 1-pint container of sweet cherry or grape tomatoes \u2013 it\u2019s about 10 ounces. \u00a0They have the best flavor in winter. \u00a0If it\u2019s summer, I go for whatever is ripe at the farmer\u2019s market or in my garden.<\/p>\n

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.<\/p>\n

Enjoy!<\/p>\n