Brussels Sprouts – Mediterranean Style
Lightly oiled and grilled Brussels Sprouts with olives and sun-dried tomatoes
Servings 3 Cups
Calories 263kcal
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 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
Nutrition Info is approximate