I can’t tell you how many times someone’s told me they don’t like Brussels sprouts. Truth be told, I didn’t either. At least not growing up.
Because they had the life boiled out of them. Not to mention all the flavor, texture, and everything nutritious.
But then — and granted this is many years ago now — I had them roasted.
And happily, I’ve never looked back.
I happened to come across some beautiful organic Brussels sprouts the other day. And nine times out of ten, I just roast them tossed with a bit of olive oil, salt, and pepper and call it done. (You should try it, if you never have, so good.)
Today was that tenth time where I wanted a bit more. It was destined to be one of the side dishes for pork chops.
You have to be careful with the salt because the tomatoes and olives have a tendency to already be salted.
For today, since it was just the two of us eating supper, I grabbed a quarter-sized baking sheet and lined it with foil.
Only as an aside: if the baking sheet has a rim then it’s sometimes called a jelly roll pan versus one that doesn’t have sides which is sometimes called a cookie sheet. As in, the jelly roll shouldn’t slide off easily (that would make a mess) but the cookies should. I’m only telling you this because it can help when you’re shopping online. To me, it’s a baking sheet or sheet pan.
Anywho, to fill half of the baking sheet was about a dozen Brussels sprouts (so halved they would fill it up). Yes, that’s how I came up with twelve.
Once in the oven, I covered the sun-dried tomatoes with warm water so they’d rehydrate in the meantime.
With five minutes to go in the roasting, I drained the tomatoes and scattered them along with the chopped olives across the top and returned the baking sheet to the oven for another five minutes.
Then, I transferred it all to a serving dish, spritzed it with the lemon juice, and adjusted the salt and pepper.
And it was wonderful. Nice quiet supper with milady fair.
Roasted Brussels sprouts with sun-dried tomatoes and Kalamata olives
Roasted Brussels sprouts with sun-dried tomatoes and chopped Kalamata olives. My kids grew up liking Brussels sprouts because I roasted them and never served them boiled. Visit suppertimeblues.com to learn more.
- 12 oz Brussels sprouts, trimmed and halved
- 12 Kalamata olives, chopped
- 3/4 ounce sun-dried tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (half of a lemon)
- salt and pepper to taste
Trim the stem and halve the Brussels sprouts.
Toss in a bowl with the olive oil, a couple pinches of salt, and a few grinds of black pepper. If either the tomatoes or black olives were brined, i.e. salty, then you might use less salt here.
Arrange cut side down on a foil-lined baking sheet. (Any loose leaves can go in the spaces in between, if desired. They will be slightly charred and crispy.)
Roast in a preheated 400°F oven for 25 minutes.
Meanwhile, if needed, rehydrate your tomatoes in water. (If yours are from a jar packed in water or oil, you won't have to do this.)
Drain the tomatoes if needed. Scatter the tomatoes and olives over top the Brussels sprouts and return to oven for another 5 minutes.
Remove from the oven and spritz with the lemon juice.
Taste and adjust salt and pepper as desired.