, I love almost always add balsamic vinegar to my roasted Brussels sprouts. I got an idea to add fresh garden tomatoes, basil, and soft mozzarella cheese for a delicious Caprese -inspired side dish. These Brussels sprouts turn out crispy and bursting with flavor! This is a delightful “end of the summer” side dish to make when tomatoes are plentiful!
I bought some Brussel sprouts intending to get ahead on some autumn recipes, but the flavors of summer are still here. Meaning, I have hundreds of baby tomatoes that are still growing in our garden at a rapid rate. :). I was planning on making just a simple Caprese salad to have with dinner, but I love it when I throw something together, and it turns out to be something new and fantastic.
My husband and I love oven-roasted, crispy Brussels sprouts with a touch of sweetness. I love adding balsamic vinegar to my Brussels sprouts to add some sweetness. My brother, Kurt, taught me the secret to the best oven-roasted Brussels sprouts. I will go through that cooking process below.
Here is what you need for this recipe
Thirty-two ounces of fresh Brussels sprouts.
1/4 cup vegetable oil ( I don’t use olive oil when cooking Brussels sprouts because of the high cooking temp)
1/4 cup of good balsamic vinegar
Salt and Pepper to taste
1/4 cup of fresh basil leaves
2 cups of baby tomatoes
4 ounces of fresh mozzarella cheese
And that’s it!
When you serve these brussels sprouts, they don’t need to be piping hot. This is a great side dish to bring to pot lucks or summer get together. ( haha. Summer get together in 2020. nice joke) Though family dinners have brought me so much joy during this pandemic.
How to Cook the Perfect Roasted Brussels Sprouts
Last year my brother Kurt, who also loves to cook, was explaining to me how to make the perfect Brussels sprouts in the oven. This is how I always cook my Brussels sprouts now.
- Wash Brussels sprouts and cut.
- Spread the Brussels sprouts over a sheet pan.
- Toss with olive oil and vinegar.
- Cover the Brussels Sprouts with tin foil
- Cook in the oven at 450 degrees for 10 minutes. This will perfectly steam underneath the foil.
- Remove foil and cook for another 10 minutes. This will let the Brussels sprouts crisp up.
- Remove from oven and add toppings.
I use this method of cooking Brussels sprouts for All of my favorite Brussels sprouts recipes, not just this one.
Caprese Roasted Brussels Sprouts
- 32 ounces fresh Brussels sprouts washed and chopped
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 cups baby tomatoes
- 1/4 cup basil leaves
- 4 ounces fresh mozzarella cheese
Preheat oven to 450 degrees f
wash and chop Brussels sprouts. Spread Brussels sprouts out on a sheet pan.
Drizzle balsamic vinegar, and vegetable oil over the Brussels Sprouts.
Sprinkle Salt on Brussels Sprouts and toss.
Cover the Brussels Sprouts with tin foil.
Cook them in the oven, covered for 10 minutes. This should steam them.
Remove the sheet pan from the oven. Add the tomatoes to the sheet pan.
Place the sheet pan back in the oven, uncovered, and cook for another 10 minutes. The brussels sprouts should become crispy.
Remove the Brussels sprouts from the oven. Top with fresh basil leaves and mozzarella cheese
What is your favorite dish using garden tomatoes? If you make this dish and like it, please use the hashtag #makethebestofeverything on Instagram!