Brussel Spouts w/ Tomatoes

I’m lucky.  Everyone in my family loves Brussel sprouts, so I get to make them as often as I like.  This version is simple and so good it may even make a fan of those who think they don’t like these little green beauties.

• 1 lb Brussel sprouts
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 Tbsp shallots, chopped
• 1 1/2 cups cherry tomatoes, halved
• 2 Tbsp shaved parmesan cheese
• 1 Tbsp balsamic glaze

Turn oven to 375F.

Cut the ends off each sprout and toss in a bowl with shallot, oil, salt and pepper. Spread onto a baking sheet and bake for 25 minutes or until the sprouts are nicely browned.

Remove from the oven and combine sprouts with tomatoes in a skillet.  Sauté, tossing regularly on high heat until the tomatoes start to caramelize.  Toss in cheese and drizzle with glaze.

1 WW Smart Point for 1/4 of finished dish.