Cast Iron Mediterranean Brussels Sprouts are a healthy, low-carb recipe. Add Kalamata olives & sun-dried tomatoes and make it the perfect Keto friendly dish. It will make a believer out of any Brussels Sprout hater
How can anyone hate Brussels Sprouts?
I LOOOOVE them!
I could eat them any time of the day and I wouldn’t mind
This time, I am grilling them on a stove top grill and adding other ingredients to it. I use very little oil in this recipe, but, you can also sub it with coconut oil.
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 second time, I decided to keep it completely vegan and it was sooooo good.
So, I had a dilemma on my hands. Should I recommend with or without feta? Or should I recommend it with my vegan feta cheese?
I am not known for my “she can make the tough, hard decisions for the betterment of humanity”! I couldn’t make this decision to save humanity!
For this reason, I leave the choice up to you.
If you like feta cheese, you will not be disappointed in this recipe. If you are not the feta cheese kind of person, you will still fall in love this recipe.
What to serve with Brussels sprouts
- In a pita bread with Hummus
- In a flatbread that you rolled into a wrap. Use Hummus for the base
- In a spinach wrap with tahini as the base
- By itself!
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 that you can brown bag and eat in the park.
Bottom line is that if they are prepared correctly, Brussels sprouts make an amazing meal. Get my complete guide on how to work with Brussels sprouts. A good vegan Brussels sprouts recipe always makes me forget that Brussels sprouts are good for me. Their taste supersedes all expectations.
In this recipe, I paired with sun-dried tomatoes, kalamata olives, red peppers, pine nuts and feta cheese. All these ingredients are perfect for those following the Mediterranean diet
What Brussels Sprouts Team are you in? Team “Awesome!” or Team “Sucks!”?
Thank you for reading my post. Your support is greatly appreciated! Feel free to Pin it for future use.
How to make Mediterranean style Brussels sprouts
Brussels Sprouts – Mediterranean Style
Ingredients
- 2 Cups Brussels sprouts
- 5 pieces Sun-dried tomatoes roughly chopped
- ½ cup Kalamata olives
- 2 tsp Pine nuts
- 1 Bay leaf
- ¼ cup extra virgin olive oil divided into 2 equal parts
- ⅛ tsp Salt
- Pepper flakes (optional)
- ⅛ tsp peppercorns roughly ground
- ¼ cup crumbled Feta cheese (optional)
Instructions
- Preheat oven to 350 degrees
- Lightly roast the pine nuts in a small pan and set aside
- Clean the Brussels sprouts thoroughly. Dry on paper towel then cut into halves
- Heat a cast iron pan and add one portion of olive oil
- Add the sprouts to the pan and heat at medium heat
- Add the salt and stir slightly
- After seven-eight minutes on the stove top, move the Brussels sprouts to the oven.
- Let them bake inside the oven for ten minutes
- While the Brussels are in the oven, heat a medium pan
- Add the remaining oil and allow to warm up
- Add the Kalamata olives and sun-dried tomatoes
- Cook them for about 5 minutes and tossing them gently
- Remove the Brussels sprouts from the oven and mix with kalamata mixture
- Place them back in the oven for a few minutes until the Brussels sprouts are slightly wrinkled
- Remove from the oven and set aside for a few minutes
- Top with the roasted pine nuts and the crumbled feta before serving
Notes
Ann says
The recipe says to add pine nuts at the beginning and then to add at the end.
Healing Tomato says
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. 🙂
Taryn says
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!
Stephanie says
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.
Healing Tomato says
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. 🙂
Kimberly says
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!
Healing Tomato says
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
linda spiker says
I love mediterranean food and brussels sprouts! Win/win for me!
Healing Tomato says
Thank you, Linda. Mediterranean diet has so many benefits
Jazzyzgurl says
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?
Healing Tomato says
Thank you, Jazzygurl. I used 2 cups of Brussels Sprouts
Carrie @ poet in the pantry says
What an interesting lucky day you had! The sprouts look amazing, BTW!
Healing Tomato says
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.
Vicki Bensinger says
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!
Healing Tomato says
Thank you for your wonderful comments, Vicki!! I hope this recipe will definitely change your mind about Brussel Sprouts.
Mary Bostow says
I love Brussel Sprouts!! These look amazing!!
Healing Tomato says
Thank you Mary! Since you like Brussels sprouts, you will love this recipe.
Kecia says
What a fresh and wonderful dish! Love it!
Healing Tomato says
Thank you, Kecia!! You lovely words made my night!! 🙂
[email protected] says
What a wonderful twist on Brussels Sprouts. I can’t wait to try this!
Healing Tomato says
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.
Katerina says
I love, love Brussels Sprouts! They look absolutely mouthwatering!
Healing Tomato says
Thank you so much Katerina!! I am so glad to hear that you like thsi recipe. I apologize for making your mouth water. 🙂