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!”
Recipes that Fit 
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.
LikeLike
yummy! -Lee
LikeLike