Brussels Sprouts with Garlic & Tomatoes

Serves 4    My husband is not a big Brussels Sprouts fan (thanks to the Marine Corps), but he likes this dish. I think most veggies taste much better roasted, and while they are in the oven, you can get on with fixing the rest of the meal. Or sit and enjoy an iced tea. All they need is a stir now and then.

Ingredients

3/4 to 1 lb Brussels sprouts (try to select same size sprouts)

3/4+ cup cherry tomatoes – cut in half

2 cloves garlic – diced

3 Tbsp olive oil – divided

1  Tbsp butter

Salt

Pepper

1 tsp Italian herb seasoning

Dash cayenne pepper (optional)

Juice from 1/2 lemon 

2 Tbsp white wine

1-2 Tbsp grated Regianno-Parmigiano cheese

 

Directions

Heat oven to 350. Line a rimmed baking sheet with parchment paper to fit

Wash and dry the Brussels sprouts and trim the thick base. Remove any loose leaves from the bottom. Put Brussels sprouts in large bowl. Drizzle with 1 Tbsp olive oil add generous pinch of salt and some black pepper. Mix gently to coat sprouts. Put them in a single layer on the baking sheet and place on the middle rack in the oven. Slowly roast until tender – stirring once or twice. This will take  35-45 minutes depending on size of Brussels sprouts.

 

In heavy large skillet heat 2 Tbsp olive oil and 1 Tbsp butter on low heat.  Add garlic and cook slowly until it becomes softened and fragrant. Be careful not to burn it. Stir in the herb seasoning plus cayenne (if using), and sauté, stirring constantly, for another 30 seconds or so. Just enough to toast the herbs a bit. Next stir in the cherry tomatoes (including any juice), lemon juice and white wine. Cook on medium-low heat, stirring frequently, until liquid is reduced by half and is thickened.

 

Slowly add the roasted Brussels sprouts to the skillet and carefully mix them so they are well coated.  Transfer to a serving dish and sprinkle the grated Regianno-Parmigiano cheese on top.  This dish can be served either warm or at room temperature.