In celebration of the summer season, we ventured to the farmers market to collect the colorful remnants of warm weather. We got the last few bright red and yellow tomatoes on the farmers table. The pick of brussels sprouts was plentiful, probably because they are often overlooked and under-appreciated in my opinion. This recipe is based on one of my favorite recipes my mother makes. You can add fresh grated parmesan or mozzarella on top, but this dish is so fresh, simple and delicious that it doesn’t even need it.
1 lb pasta of choice, cooked to al dente (we use gluten-free corn pasta or zoodles)
10-12 oz fresh brussels sprouts (about 15), washed and sliced in half
2 large red tomatoes, chopped
2 large yellow tomatoes, chopped
1 (16 oz) can sliced black olives, drained
2 Tbsp + 2 tsp olive oil
1 Tbsp dried basil or 1/4 cup chopped fresh basil
2 tsp dried oregano or 2 Tbsp chopped fresh oregano
fresh grated parmesan or mozzarella cheese (optional)
Kosher salt and pepper
1. Preheat oven to 400 degrees. Toss brussels sprouts in 2 tsp olive oil, salt and pepper. Place in 1 layer on a baking sheet. When oven reaches temperature, bake for 20-25 minutes, flipping halfway through.
2. Placed chopped tomatoes, olives, 2 Tbsp olive oil, basil and oregano in a large mixing bowl. Add salt and pepper, to taste. Toss, set aside and stir once in a while. The longer this sits, the more the flavors will meld.
3. When the brussels are done, toss them into the tomato mixture and place over pasta.