Brussels Sprouts La Kefalonitissa
Transform your Brussels sprouts into a Mediterranean masterpiece with "Brussels Sprouts La Kefalonitissa." This vibrant recipe combines caramelized Brussels sprouts with the rich flavors of fresh oregano, zesty lemon, and creamy feta cheese, creating a dish that’s both hearty and refreshing. Sautéed to golden perfection in extra-virgin olive oil and finished with a sprinkle of chopped parsley and optional toasted pine nuts, this dish balances crispy textures and citrusy brightness. Perfect as a side dish or a vegetarian main, it pairs effortlessly with crusty bread for a complete meal. Ready in just 30 minutes, this Greek-inspired recipe will elevate your dinner table with wholesome ingredients and bold, Mediterranean flair!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 3 tbsp Extra-virgin olive oil
- 3 units Garlic cloves, minced
- 2 tsp Fresh oregano, chopped
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon zest
- 2 tbsp Fresh lemon juice
- 50 g Feta cheese, crumbled
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Toasted pine nuts (optional)
Instructions
Prepare the Brussels sprouts by trimming the tough bases and halving them lengthwise.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the Brussels sprouts to the skillet, cut side down. Sprinkle with salt and black pepper.
Cook the Brussels sprouts for 5-6 minutes without stirring, allowing the cut sides to caramelize to a golden brown.
Stir the sprouts and continue cooking for another 6-7 minutes until they are tender and slightly crispy around the edges.
Add the remaining tablespoon of olive oil and stir in the minced garlic. Cook for about 1 minute, or until the garlic is fragrant but not browned.
Reduce the heat to low and sprinkle in the fresh oregano, lemon zest, and freshly squeezed lemon juice. Toss gently to coat the sprouts.
Remove the skillet from the heat and stir in the chopped parsley and crumbled feta cheese.
If desired, top with toasted pine nuts for an extra layer of flavor and crunch.
Serve warm as a side dish or as a main vegetarian course alongside crusty bread.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 14.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
