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.

Course Side Dish

Cuisine American

Keyword easy, quick,

Prep Time 10

Cook Time 20

Servings

Calories 80kcal

Author Robin Miller

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.

Nutrition