Roasted Brussel Sprouts with Tomatoes and Garlic

Brussel Sprouts...Yay!

The flavors in this recipe are a perfect combination with each other.  I noticed many recipes for Brussel sprouts include balsamic vinegar or a balsamic reduction.  Taking the hint, I looked for a source for the acidic component but one that will not mask the flavor of the Brussel sprouts.  The tomatoes used were Sunset brand Flavor Bombs.  They were being sampled at the grocery store one day.  Let's just say the name Flavor Bombs is a wholly appropriate name. We've been buying them ever since.

INGREDIENTS

• 1½ lb Brussels sprouts, trimmed and halved
• 1 lb Sunset brand Flavor Bomb tomatoes
• 3 Tbl olive oil
• 2 cloves garlic, sliced
• 1 Tbl fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

1. Heat oven to 375° F. 
2. On a large rimmed baking sheet, toss the Brussels sprouts and tomatoes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. If you like your tomatoes still whole, consider separating the tomatoes and the Brussel Sprouts.
3. Turn the Brussels sprouts cut-side down and roast.
4. Add the tomatoes to the pan during the last 10 minutes the sprouts are in the oven.
5. Roast until the Brussel sprouts are golden brown and tender, 20 to 25 minutes.