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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. 

Course Main Course, Side Dish
Keyword brussel sprouts, cherry tomatoes, easy and healthy meal, fast meal, foolproof cooking, roasted vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

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

  1. Preheat the oven to 350 degree F

  2. 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.

  3. Toss cherry tomatoes onto the sheet pan whole.

  4. Sprinkle the onion powder, salt and pepper over the vegetables. 

  5. Drizzle olive oil over vegetables until all the vegetables are well coated and the spices are evenly distributed on all pieces.

  6. 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. 

  7. In a small bowl, combine the soy sauce, vinegar and honey. Mix to combine and set aside.

  8. Once the vegetables are finished roasting, transfer them to a medium bowl.

  9. Toss with the sweet soy sauce and serve warm. Or refrigerate and serve cold with a salad.