So I moved. And I’m stuck in a rut in a hotel room with a “kitchen.” I use that term loosely because it basically consists of a refrigerator, stove, sink, dishwasher and microwave. And 2 tiny pots and 4 plates and some silverware. I couldn’t exist here for more than a week. But the good news is, we close on our new house next week and get our House Hold Goods the following Monday. The end is in sight! I’ve gone without for longer and honestly, this hasn’t been super painful. Except for the part where KB cancelled my one bedroom suite and booked a studio suite. Men. LOL.
Anyways, so obviously since you know my kitchen situation, you also know I didn’t make this dish in Ohio. I made it probably a week or two before the movers came when I had some random vegetables that needed using and I just decided to toss them together with olive oil, salt and pepper and roast them in the oven. And voila…I give you oven roasted brussel sprouts and cherry tomatoes. The brussel sprouts turned out tender and the cherry tomatoes kind of burst in your mouth. I’m definitely making this again.
Start by arranging your vegetables on a sheet tray. I washed my brussel sprouts, peeled off the outer leaf and cut in half. Also washed my cherry tomatoes. Drizzle with olive oil. Sprinkle liberally with salt and pepper.
Roast in a 400 degree oven for about 25-30 minutes. You can stir about halfway through. Keep an eye on the veggies, if they’re done faster, you can remove sooner.
Serve and enjoy!
1-2 lbs brussel sprouts
8 oz cherry tomatoes
salt and pepper
Wash vegetables. Peel off outer leaf of brussel sprouts and cut in half. Arrange on a sheet tray. Drizzle with olive oil and sprinkle liberally with salt and pepper. Roast in a 400 degree oven for 25-30 minutes (or less depending).
Serve and enjoy!