Mar 082010
 

I tried this version of roasted brussels sprouts last year, but this time I added two new colorful ingredients – feta and sun dried tomatoes. First, I tossed about a dozen brussels sprouts, halved, with some olive oil, salt, and pepper, and roasted them for about 20 minutes at 375F. Then, I added a handful of chopped sun dried tomatoes and a quarter cup of feta cheese, and baked them for another 10-15 minutes.

I ate the first half of them hot from the oven, and they were great. I ate the second half of them the following day, chilled, and they were good that way too. This winter’s rule is “When in doubt, roast your vegetables!”

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 Posted by at 1:00 pm

  2 Responses to “Roasted Brussels Sprouts with Feta and Sun Dried Tomatoes”

  1. KC
    Sounds wonderful. I've cheated and used frozen(thawed)sauteed w/evoo and a crumbled slice of bacon w/dried cranberries added at the last minute. But this will give a new twist to St. Pat's day dinner. I'll use the cabbage in colcannon and roast the Brussels Sprouts with carrots, onions & parsnips. Backing up from keyboard as my mouth is watering so much.

  2. yummy! -Lee

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