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Brussels Sprouts – Mediterranean Style
Rini
Lightly oiled and grilled Brussels Sprouts with olives and sun-dried tomatoes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Lunch
Cuisine
Mediterranean
Servings
3
Cups
Calories
263
kcal
Ingredients
1x
2x
3x
2
Cups
brussels sprouts
1/8
tsp
salt
1/2
cup
kalamata olives
5
pieces
sun-dried tomatoes
roughly chopped
2
tsp
pine nuts
1/4
cup
extra virgin olive oil
divided into 2 equal parts
1/8
tsp
peppercorns
roughly ground
1/4
cup
crumbled Feta cheese
(optional)
pepper flakes
(optional)
Instructions
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.
Notes
** Nutrition Info is approximate
Nutrition
Calories:
263
kcal
Keyword
Vegan Brussels Sprout Recipes
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