Since wife Jan is limiting her carb intake I knew that she would want something in addition to a pasta dish. I had bought a tomato, thinking I would add it to my pesto dish, but I changed my mind. I had bought some small Brussels sprouts, one of Jan’s favorite vegetables, at the farmer’s market on Saturday. However, I had only bought a half a pound, not quite enough for a full side dish. Putting these two things together and roasting them seemed like a good idea.
Karl’s Roasted Brussels Sprouts and Tomatoes
½ lb. small Brussels sprouts, trimmed
1 beefsteak tomato, seeded and coarsely chopped
2 Tbs. sweet onion, diced finely
2 Tbs. olive oil
1 Tbs. white balsamic vinegar
1 clove garlic, minced
½ tsp. dried thyme
½ tsp. dried basil
¼ tsp. black pepper
Pinch Kosher salt
1. Bring a medium pot of water to a boil and blanch the Brussels sprouts for 2 two minutes.
Tip: I will frequently lightly boil tough vegetables that I am going to roast, especially if I am going to broil them with something else that will cook much faster. Half cooked vegetables and burned tomatoes do not make for a good presentation.
2. Break the cauliflower up into florets. Cut the larger florets in half or thirds.
3. Put all of the vegetables and the marinade in a medium bowl and toss to coat.
Tip: Do not add the salt to the marinade. When you add the salt can be crucial to a dish. Salt in the marinade would cause the moisture in the vegetables, especially the tomatoes, to come out during roasting. Instead of a dry, crisping roast, the vegetables would steam and turn soft and mushy.
4. Spread the vegetables in a single layer on a small lipped baking tray. Pour any remaining marinade over the vegetables.
5. Put the tray on the top rack and broil for 10 to 15 minutes. Until the tops of the vegetables are well browned, but not burnt.
6. Remove the tray from the oven and sprinkle the vegetables evenly with salt.
7. Transfer to them to a serving bowl and serve immediately.