Tuscan Garden Grove Brussels Sprouts
Every year for Thanksgiving, I teach a very full and merrily hectic class called “Everything But the Turkey.” It’s the same menu every year.
Naturally, I have a Brussels sprouts recipe for the holiday, but it turns out to be a favorite of students all year round—as long as they can find fresh Brussels sprouts. Don’t skimp on olive oil or salt (do I even have to say that at this point in our relationship?!) and be sure to cook it extra long, until not just tender, but succulent, with crispy, browned outer leaves.
Serves 4
Need some more guidance? I’ve got you! Check out the video on how to make these HERE.
Ingredients
1 1⁄2 pounds Brussels sprouts
3 vine-ripened tomatoes, cut into 1⁄2-inch pieces
2 to 3 large shallots, cut into 1⁄2-inch pieces
4 garlic cloves, halved
2 sprigs fresh rosemary, cut into 1-inch pieces
1⁄4 cup extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
A generous amount of freshly ground pepper
Directions
Preheat the oven to 400°F.
Trim off the root ends of the Brussels sprouts and pull off any yucky looking yellowish leaves. Cut in half lengthwise.
Place the Brussels sprouts, tomatoes, shallots, garlic, and rosemary in a medium casserole dish or on a parchment-lined baking sheet.
Drizzle with the olive oil. Sprinkle with the thyme and salt. Grind fresh pepper.
Use your fingers to mix and lick fingers to test seasoning. Adjust if needed.
Make sure the rosemary and garlic are evenly dispersed.
Bake for 45 to 60 minutes.