Mediterranean Brussels Sprouts are a healthy, low-carb delicious side dish. With kalamata olives & sun-dried tomatoes, this is a very keto-friendly holiday side dish or light lunch. This will become your whole family’s favorite way to cook them.

How do you make Brussels sprouts more interesting?

How about cooking them with colorful ingredients and making them look so delicious?

Brussel Sprouts on a grey cast iron skillet


Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the recipe card below.

Brussels sprouts – These cruciferous vegetables are a nutrition powerhouse like Vitamin C and Antioxidants. Even eating just 4-5 of them a day will give you so many health benefits. They are so easy to cook with and can be cooked a hundred ways from Sunday. Check out my complete guide on Brussels sprouts which includes what to look for when them from your grocery store! P/s: Did you know that it’s Brussels sprouts and not “Brussel sprouts”.

Sun-dried tomatoes – Make sure you get those that are dry-packed and not those packed in oil. They have so much fiber and antioxidants. Plus, they make any sun-dried tomato recipe taste so delicious. Learn more about them at The Artisan Olive Oil Company.

Kalamata olives – Olives are one of the healthiest foods in the world. They have so much nutrition and they are easy to eat. Packed with good fats and fiber, you will love how they flavor a meal. Source: The Cleveland Clinic. And, check out my very easy olive salad recipe!

In this delicious side dish, I paired the sprouts with sun-dried tomatoes, kalamata olives, red peppers, red onion, pine nuts, and feta cheese.  All these ingredients are perfect for those following the Mediterranean style diet

With or without feta?

I made this recipe twice before posting it.  The first time, I added some feta cheese, and OH MY GOD!!!

It was beyond delicious!

The next time, I decided to go with a vegan option where I skipped the feta. It was sooooo good. You can also try it with vegan feta cheese.

If you like feta cheese, you will not be disappointed in this recipe.  It’s a huge part of the Mediterranean diet. If you are not the feta cheese kind of person, you will still fall in love with this recipe.

So, choose your method and let me know below. I am curious to hear how you made it.

If you like parmesan cheese, use that too.

Brussels Sprouts in a grey grill inside the oven

❓ Answering Common Questions

What if I don’t have a stove-top or oven-friendly grill?

If you don’t have a grill, go with a baking sheet or parchment paper for easy cleanup. It will still work well, but, you won’t get the famous grill marks. For best results, here is the grill I use -> (Affiliate Link) Calaphon Square Grill Pan.

How do I sweeten Brussels sprouts?

You can add agave or maple syrup. That will make them not low carb and keto friendly. Use a sweetener only if you don’t like its slightly bitter flavor.

What are some ingredients I can add to Mediterranean Brussels sprouts?

– Balsamic vinegar / balsamic glaze
– Black pepper.
– Garlic cloves
– Artichoke hearts or red bell pepper
– 1 Tbsp capers
– Pepperoncini (for an extra kick)

Can Brussels sprouts be cooked stovetop?

Yes, cook them in a wok or skillet. Choose smaller sprouts and cook on medium heat only because higher heat will make them burn. Remove the outer leaves, if they are loose, place the halved sprouts on their flat sides in an even layer. Cook for no more than 15 minutes, then add the other ingredients.

How to make this great recipe

  • Preheat the oven to 350 degrees F (176°F). Don’t be tempted by high heat.
  • Cut off the nubby ends of the raw Brussels sprouts.
  • Transfer the sprouts to a large bowl and add half of the oil and the salt (Sea salt or kosher salt).
  • Mix well and place them in an oven-safe grill, baking tray, or sheet pan. They should be placed with the flat base down.
  • Let them cook for about 7 minutes first.
  • After 7 minutes, remove the grill, shuffle the sprouts, and put them back in the oven for another 10 minutes.
  • While the sprouts are cooking, in a small bowl mix all the other ingredients.
  • Pull out the sprouts and if it’s too hot, let it cool to room temperature.
  • Add the kalamata mixture and transfer to a serving platter.
  • You can garnish it with sesame seeds and lemon zest.

This time, I am grilling them on a stovetop grill and adding other ingredients to it. I use very little oil (avocado oil or extra virgin olive oil) in this recipe, but, you can also sub it with coconut oil. 

What to serve with Brussels sprouts

  • Pita bread with Hummus is a great way to enjoy these sprouts.
  • In a flatbread that you rolled into a wrap. Use Hummus for the base
  • In a spinach wrap with tahini sauce as the base
  • In a good salad like a kale salad or Greek salad.
  • By itself! They can be a main dish or a great side.

This salad is delicious by itself or you can put it into a pita bread with hummus.  It would make the perfect light lunch recipe or take it to a picnic in an (Affiliate Link) airtight container.

What Brussels Sprouts Team are you in?  Team “Awesome!” or Team “Sucks!”?

A few more best Brussels sprouts recipes

Top and closeup view of roasted Brussels sprouts recipe on a black sheet pan.

Za’atar roasted Brussels sprouts made in a sheet pan are a fun and exotic way to make them.

closeup view of Brussels sprouts pilaf in a grey bowl with a copper spoon in it

Brussels sprouts pilaf is made with wild rice and dried cranberries. Sprouts will be in your top 5 favorite vegetables because of this recipe.

Baked vegan spring rolls made with Brussels sprouts and sweet potatoes. Quick and easy lunch recipe is a twist on the traditional Chinese recipe staple.

Have you tried the combination of sprouts and sweet potatoes? These spring rolls will make you fall in love with this match!

Sharing is caring

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Brussels Sprouts made with Mediterranean flavors and spices. Perfect light and healthy lunch recipe. It is perfect for those that are fans of the Mediterranean diet. Vegan Greek Recipes

Brussels Sprouts – Mediterranean Style

Lightly oiled and grilled Brussels Sprouts with olives and sun-dried tomatoes
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine Mediterranean
Servings 3 Cups
Calories 263 kcal



  • Preheat the oven to 350°F (176°F). Don’t be tempted by high heat.
  • Cut off the nubby ends of the raw Brussels sprouts
    2 Cups brussels sprouts
  • Transfer the sprouts to a large bowl and add half of the oil and the salt
    1/8 tsp salt
  • Mix well and place the sprouts (flat base down) in an oven-safe grill, baking tray, or sheet pan.
  • Let them cook for about 7 minutes first.
  • After 7 minutes, remove the grill, shuffle the sprouts, and put them back in the oven for another 10 minutes.
  • While the sprouts are cooking, in a small bowl mix all the other ingredients.
    1/2 cup kalamata olives, 5 pieces sun-dried tomatoes, 2 tsp pine nuts, 1/4 cup extra virgin olive oil, 1/8 tsp peppercorns, 1/4 cup crumbled Feta cheese, pepper flakes
  • Pull out the sprouts and if it’s too hot, let it cool to room temperature.
  • Add the kalamata mixture and transfer to a serving platter.


** Nutrition Info is approximate


Calories: 263kcal
Keyword Vegan Brussels Sprout Recipes
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Top view of cooked Mediterranean Brussels sprouts in a grey square skillet.
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    1. Thank you, Ann. I am so glad you brought it to my attention. That post was recently edited and that caused the typo. It is now fixed. First, roast the pine nuts and then set them aside. Add them at the end when everything is cooked. Thank You. 🙂

  1. This came out excellent! I added some sauteed baby spinach that I needed to finish off before it turned. Having no bay leaf on hand- I skipped it. Very happy with my lunch today!

  2. I made these tonight and they’re yummy. A quick note; step 2 says to add the pinenuts to the brussels sprout mixture… I did this and ended up burning the pine nuts since they ended up in the oven. You may want to mention that the pine nuts should be roasted and set aside for later. May have just been me! Also I didn’t see when to add the Bayleaf. Now that I’ve gone back and reviewed the comments I see that should be done with the tomatoes and olives. Nonetheless, this dish came out beautifully. I served it over couscous for dinner. Fresh, and delicious.

    1. Thank you, Stephanie. I am sorry about the confusion on the pine nuts. I will have it sorted out. This post is about to be remade. The recipe will be the same, just posting new pics. Thank you for bringing this to my attention. 🙂

  3. When do you add the bay leaf? I made this recipe and my friends loved it. I added the bay leaf with the olives and sun-dried tomatoes sauté but wasn’t sure that was the correct. I appreciate your help on this. Delicious recipe!

    1. Thank you, Kimberly. You did it correctly. Personally, I add the bay leaves when I cook the Brussels sprouts, but, its much better to add it with the olives

  4. This looks delirious and I’d love to try the recipe, but I don’t see brussels sprouts listed in the ingredients – how much/many should I use?

    1. Hello Carrie. Thank you for stopping by. I am so happy to get your wonderful comments. It was definitely a very lucky day. I hope to many more of those type of days and I hope some of it passes on to my readers.

  5. That is so funny! I can’t imagine how a penny got into the toe of your shoe and upright to boot! LOL!

    Well I grew up detesting brussel sprouts but somehow when I got older I fell in love with them. This is such a great recipe, full of flavor and color. Thanks for sharing it!

    1. Thank you, Nancy. I tried to make something different with Brussels sprouts. I have received many compliments on this twist and I appreciate yours too.