Brussels sprouts tend to be a pretty divisive vegetable, people either love them or hate them. I fall in the ‘love’ camp. I truly believe people that dislike them may have just not had them cooked properly or seasoned correctly…either that or they really do just hate them, but that is just such a sad notion to me so I choose to believe they just need the right recipe.
What makes everything better? Yep, garlic and butter. The sprouts in this recipe melt in your mouth and the pop of tang from the tomatoes make for a great combination. The crispy leek topping is good on so many different things, my favorite being mashed potatoes and brussels sprouts. This recipe makes enough for a side dish, however I tend to double it and eat it as a main course. It is always a hit at holidays and pot lucks. Enjoy!
- 2 pounds brussels sprouts
- 5 cloves garlic, minced
- ½ cup earth balance
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 1 pinch salt
- 3 leeks
- 3 tablespoons olive oil
- 2 pinches salt
1. Preheat oven to 350 degrees. Line a baking sheet with tin foil. Half each tomato longways. Toss tomatoes, olive oil, and salt into a quart sized zip lock bag and seal with plenty or air inside. Shake the bag to coat the tomatoes in the oil and salt. Dump the bag onto the baking sheet and make sure the tomatoes lay in a single layer. Roast in the oven for 20 minutes. Remove from the oven and gently stir. Return to the oven to continue roasting for another 15 minutes, or until the tomatoes begin to break down and brown slightly.
2. While the tomatoes are roasting, prep the brussels sprouts, garlic, and leeks:
– Wash the brussels sprouts well. Trim off the stem and remove some of the rough outer leaves. Quarter the brussels sprouts by cutting in half vertically through the core, then in half again through the core.
– Mince the garlic
– To prep the leeks, slice off the dark green end, trimming to the part where the color is a pale green. Cut off the root end. You should be left with a stalk approximately 4 inches long. Slice the leeks in half lengthwise. Rinse well to remove any dirt between the layers. Place the stalks cut side down and slice thin half moons.
3. Heat a large pot over medium heat. Add the garlic and earth balance. Sauté for 2 to 3 minutes. Add the brussels sprouts, salt, and garlic powder. Stir well to coat the sprouts with butter. Cover and cook for 30 to 45 minutes, stirring occasionally. I like my brussels sprouts very well done and a bit mushy, so I cook longer. If you like them al dente, remove when the desired texture is achieved.
4. Heat the olive oil in medium sauté pan over medium heat. Add the leeks and salt. Stir often and cook until leeks turn a dark brown and become crispy, approximately 10 to 15 minutes. Remove and let rest on a paper towel to continue to crisp.
5. Place brussels sprouts and tomatoes in a bowl. Toss gently. Top with crispy leeks and serve.
Did you make this recipe?
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