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–+ servings
Total Time :50 minutes
Servings: 4

INGREDIENTS
 

  • 1 pound/450 grams Brussels sprouts, trimmed
  • 1½ pounds/680 plum tomatoes, plus 6 ounces/170 grams cherry tomatoes
  • 4 garlic cloves, peeled
  • 1 small hot chili pepper, seeded if desired
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 small radish, thinly sliced
  • ½ small red onion, thinly sliced
  • ½ teaspoon black pepper
  • ½ cup cilantro leaves
  • ½ cup parsley leaves
  • ¼ cup fresh za’atar leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

INSTRUCTIONS

  • Heat the oven to 350°F/180°C convection.
  • Blanch the Brussels sprouts in boiling water until bright green and just tender, about 3 minutes. Halve large sprouts, then transfer to ice water, drain, and dry.
  • Toss Brussels sprouts with olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Quarter tomatoes and arrange with garlic and chili on a second sheet; drizzle with olive oil and season.
  • Roast both trays until sprouts are browned and tomatoes are collapsed and caramelized, 25–30 minutes, rotating trays once. Blend roasted tomatoes until smooth and strain; chill.
  • Toss cilantro, parsley, za’atar, lemon juice, olive oil, salt, and pepper with the cooled sprouts, radish, and red onion.
  • Spoon tomato gazpacho onto plates, top with the salad, and finish with a drizzle of olive oil and a pinch of salt. Serve cool or at room temperature.