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!”
2 thoughts on “Roasted Brussels Sprouts with Feta and Sun Dried Tomatoes”
KCSounds 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.