Roasted Brussel Sprouts & Tomatoes


As a kid, I hated brussel sprouts. Ironically – I loved how they looked, but not how they tasted. As an adult, though, I’ve come to appreciate these little treasures. In fact, this recipe is a redo of my mom’s brussel sprouts!! Just a few little changes and now it’s a new pretty, colorful dish and ready for your holiday table. And – good news – it’s really easy to make!

Makes 4 portions

1 Tbl. dijon mustard

1 Tbl. vegan worcestershire sauce

1/2 tsp. raw sugar

pinch salt & pepper

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/4 cup olive oil

1/8 cup red wine vinegar

2 cloves minced garlic

2 cups chopped brussel sprouts

2 cups whole cherry tomatoes

1/2 cup chopped scallions

Combine mustard, worcestershire, sugar, salt, pepper, herbs oil and vinegar in a large bowl. Mix well to make a marinade. Add  chopped brussel sprouts, minced garlic and whole cherry tomatoes. Toss to coat. Cover and chill in fridge for at least two hours and up to overnight.

When ready to roast, preheat over to 350. Bake uncovered for 45 minutes until tomatoes are tender and bursting, and brussel sprouts are browned and fork-soft. Top with chopped scallions and serve warm.


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