Brussels sprouts have become a favorite around our house this winter. We buy several pounds at a time. I suspect that if one wants to gorge themselves on vegetables, it is probably ok. At least, I hope it is, because that’s what inevitably happens.
There’s nothing quite like the salty crunch of the outer leaves combined with the rich, tender center. And they are so, so easy. Simply cut the sprouts in half, toss them with a couple of tablespoons of olive oil and a little bit of salt, and roast them at 400 degree for about 15-20 minutes.
When we want a little extra flavor and color, I make marinara sauce – the kind that is easy to whip up when you are hungry. right. now.
You might ask why I don’t just grab a jar off the shelf? Well, I hate reading labels, and most of the spaghetti sauces out there today are filled with sugar or include things that don’t agree with me. So I just make my own. I think it tastes better, too.
Usually, I will use a 1-pint container of sweet cherry or grape tomatoes – it’s about 10 ounces. They have the best flavor in winter. If it’s summer, I go for whatever is ripe at the farmer’s market or in my garden.
My husband and I often eat these little babies all by themselves, but the sprouts and marinara also taste great with grilled white fish or chicken.
Enjoy!
| Quick Marinara Sauce |
- 2 Tsbp olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 10 ounces of tomatoes
- 1/4 tsp smoked paprika
- 1/4 tsp fresh or dried thyme leaves
- 1/2 tsp salt
- 1 Tbsp balsamic vinegar
- Heat sauce pan to medium high. When hot, add olive oil, onions, and garlic. Saute for 2-3 of minutes, until translucent.
- Place onions, garlic, and all remaining ingredients – except vinegar – in the blender. Puree.
- Return ingredients to sauce pan. Cook for about 10 minutes, long enough for the flavors to blend. Add balsamic vinegar and cook for 1 minute longer.
- Serve over your favorite companion dish.
About Stormy Sweitzer - Maoomba-in-chief
This sounds so yummy!! I Love Brussels sprouts!
Thank you for all of your good recipes Stormy!
Ah, thank you, Sandy! I really appreciate that. Enjoy!
Try using Romas, or Vesuvios if you can get them.
More meat, less liquid.
Greatly lessened reduction time.
Hi David – great suggestion! I have trouble finding flavorful fresh Romas (or the like) in winter, but I do know of a place I can buy canned. I may have to try that next time!
*love* brussels sprouts! never thought of pairing with marinara–must try!
and thanks david for the roma suggestion…always my biggest complaint when using fresh tomatoes for sauce!
Aren’t they good?! I can’t believe it took me over 35 years to form a positive opinion about them. Enjoy, Whitney!