Obviously I’m a little late to the game for posting Thanksgiving roasted veggie recipes, but this time of year, Brussels sprouts are an EVERY DAY occasion in our house.
Truly.
Truly stink.
But, truly delicious.

Blistered Brussels Sprouts, Tomatoes, & Walnuts

This recipe roasts the cruciferous and sulfurous sprouts and blisters the mini bulbs with cherry tomatoes, salt and pepper, and crunchy walnuts. 😋

Blistered Brussels Sprouts, Tomatoes & Walnuts

2 Tbs. olive oil
1 lb. Brussels sprouts
1 cup cherry tomatoes
sea salt and pepper
1 cup walnut pieces

Preheat the oven to 425 degrees.

Bring a large pot of water to a boil.

Add the Brussels sprouts and bring to a rolling boil, once again.
Cook for 5 minutes, until bright, bright green!

Drain.

Transfer to a roasting pan.
Add the tomatoes.
Toss with olive oil and salt and pepper.

Cover and bake for about 15 minutes.

Remove cover, stir and toss.

Add the walnuts and cook for an additional 10-15 minutes, until crispy, golden-brown.

Remove from the oven and serve nice and hot!