Friday, March 29, 2013

Roasted Brussels Sprouts With Tomato, Mushroom and Garlic

This is a simple way to make Brussels sprouts with a little something extra. Lots of good nutrition in this dish! 

Prep time: Active ~10m; Total ~20m; Baking time: 30m; Total time: ~50m

Brussels sprouts (use enough to cover the bottom of the baking dish)
1 Roma tomato
3 Baby Bella or white mushrooms
2-4 Garlic cloves
1 Tbsp. Olive oil

Sharp knife
8x8 baking dish
Rubber/silicone spatula

  1. Pre-heat the oven to 400 degrees
  2. Peel, crush and chop the garlic cloves, then set aside in a bowl and let sit for about 15 minutes
  3. Spray the bottom of the baking dish with non-stick cooking spray
  4. Rinse the Brussels sprouts; trim off the bottoms; slice each sprout in half and place in the baking dish
  5. Rinse the tomato; chop and place in the baking dish with the Brussels sprouts
  6. Rinse the mushrooms; slice and place in the baking dish 
  7. Add in the garlic
  8. Add the olive oil and pepper
  9. Stir ingredients with the spatula to evenly coat with oil and pepper
  10. Place in the preheated oven and bake for 30 minutes

Serve and enjoy!


  • If you have a spray bottle you can use for the olive oil it makes it easier to distribute the oil
  • The garlic mushrooms and tomato are optional if you don't have these ingredients on hand or you just want to keep things super simple
  • This recipe also works well if you swap in broccoli for the Brussels sprouts
  • Try replacing half the Brussels sprouts with some mini potatoes; cut into about 1" pieces

photo credit: johnsu01 

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