In case you haven’t been following me, let me fill you in. I’m a lazy cook.
I LOVE to eat. I even really really like cooking (I was almost a pastry chef instead of a dietitian, ya’ll). But since I’m hungry ALL the time, I’m always looking for cooking short cuts.
My all time favorite cooking short cut is roasting because you put it in the oven and walk away. 20 minutes later, dinner is done. Or at least, halfway done.
Mostly I’m all about roasting vegetables. They all come out great when they’re roasted. Think broccoli and cauliflower, eggplant, carrots, bell peppers, string beans, any kind of squash. And of course, brussel sprouts!
This right here is so simple. Which basically means zero excuses not to eat veggies.
I’m not the kind of girl that talks a whole lot about fast meals that have 17 ingredients and require 3 kitchen gadgets you can ONLY buy at William Sonoma. The hardest part of this is cutting the brussel sprouts in half. Seriously. Even the seasonings can be customized based on whatever you’ve got in your kitchen. I have a basic blend of salt, pepper and garlic powder that I start almost everything off with and then branch out from there.
Today I decided to jazz up the roasted brussel sprouts and tomatoes with a sweet soy glaze once they came out. For that, I took all of another 3 minutes to mix together some soy sauce, rice wine vinegar and some honey.
If you don’t have some or any of those three, you’ve got 2 excellent choices. First: eat the roasted brussels right out the oven (like I USUALLY do). Second: mix together your own blend of vinegar and sweetener.
So let’s do this.
Roasted brussel sprouts and cherry tomatoes with sweet soy glaze
Roasted Brussel Sprouts and Cherry Tomatoes with Sweet Soy Glaze
So easy, this takes no skill to get just right. Pro tip: keep all the little leaves that fall off when cutting the brussel sprouts and add to the roasting pan. They get nice and crispy, and makes everything better.
Ingredients
- 1 lb Brussel sprouts washed
- 1/2 pint Cherry tomatoes washed
- 2 tbsp Garlic powder
- Salt and pepper to taste
- 1/4 cup Soy sauce
- 1 tbsp Rice wine vinegar
- 1 tbsp Honey
- Olive Oil
Instructions
-
Preheat the oven to 350 degree F
-
Cut off stem of brussels and then halve. Quarter if one of the brussel sprouts is a lot larger than then others. Put onto baking sheet pan.
-
Toss cherry tomatoes onto the sheet pan whole.
-
Sprinkle the onion powder, salt and pepper over the vegetables.
-
Drizzle olive oil over vegetables until all the vegetables are well coated and the spices are evenly distributed on all pieces.
-
Put sheet pan into the oven for 20 minutes, or until the brussels are turning golden. Give them a stir mid-way for continued even cooking.
-
In a small bowl, combine the soy sauce, vinegar and honey. Mix to combine and set aside.
-
Once the vegetables are finished roasting, transfer them to a medium bowl.
-
Toss with the sweet soy sauce and serve warm. Or refrigerate and serve cold with a salad.
I’d love to hear if you’ve got your own version of this. What flavors do you add to your roasted vegetables?