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Brussels Sprouts – Mediterranean Style
Lightly oiled and grilled Brussels Sprouts with olives and sun-dried tomatoes
Course
Lunch
Cuisine
Mediterranean
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
3
Cups
Calories
263
kcal
Author
Healing Tomato
Ingredients
2
Cups
Brussels sprouts
5
pieces
Sun-dried tomatoes
roughly chopped
1/2
cup
Kalamata olives
2
tsp
Pine nuts
1
Bay leaf
1/4
cup
extra virgin olive oil
divided into 2 equal parts
1/8
tsp
Salt
Pepper flakes
(optional)
1/8
tsp
peppercorns
roughly ground
1/4
cup
crumbled Feta cheese
(optional)
Instructions
Preheat oven to 350 degrees
Lightly roast the pine nuts in a small pan and add them to the Brussels Sprouts
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
Nutrition Info is approximate
Nutrition
Calories:
263
kcal