Roasted Shaved Brussels Sprouts with Feta
Colorful, crispy, and crammed with flavor – that’s the best way to describe this dish. Roasted Brussels sprouts with chewy-sweet sun dried tomatoes and salty feta cheese. And I used shaved Brussels sprouts, so the thin pieces baked up like crisp chips!
I’m a big fan of shaved Brussels sprouts these days. They cook quickly and are endlessly versatile. I was able to find them pre-shaved at my local Wegmans, but you can shave them yourself if desired. Simply use a mandolin to shave the sprouts into very thin pieces. Or use a very sharp knife – but be careful in both cases.
Save the oil from the sun dried tomato jar! That’s what we use to flavor these sprouts. If necessary, use good-quality olive oil for a similar result.
Roasted Shaved Brussels Sprouts with Feta
Colorful, crispy, and crammed with flavor – that’s the best way to describe this dish. Roasted Brussels sprouts with chewy-sweet sun dried tomatoes and salty feta cheese. And I used shaved Brussels sprouts, so the thin pieces baked up like crisp chips!
In a large bowl, combine the shaved Brussels sprouts, sun dried tomatoes, oil from the sun dried tomato jar (or 1 tablespoon olive oil), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
Transfer the sprouts to the prepared pan and spread out in single layer. Roast for 15 minutes.
Remove the pan from the oven and top the sprouts with the feta.
Roast for 5 to 10 more minutes, until the sprouts are golden and crispy. If desired, place the pan under the broiler to add color to the cheese.
Ingredients
- 1 pound Brussels sprouts, trimmed and shaved, or 14-ounce bag store-bought shaved Brussels sprouts
- 2 tablespoons chopped oil-packed sun dried tomatoes, plus 1 tablespoon oil from the jar (or olive oil)
- Salt and freshly ground black pepper
- 1/4 cup crumbled feta
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or use a non-stick pan.
- In a large bowl, combine the shaved Brussels sprouts, sun dried tomatoes, oil from the sun dried tomato jar (or 1 tablespoon olive oil), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
- Transfer the sprouts to the prepared pan and spread out in single layer. Roast for 15 minutes.
- Remove the pan from the oven and top the sprouts with the feta.
- Roast for 5 to 10 more minutes, until the sprouts are golden and crispy. If desired, place the pan under the broiler to add color to the cheese.
Calories: 80kcal, Carbohydrates: 12g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Cholesterol: 8mg, Sodium: 138mg, Potassium: 533mg, Fiber: 5g, Sugar: 3g, Vitamin A: 916IU, Vitamin C: 97mg, Calcium: 97mg, Iron: 2mg