Mediterranean Brussels Sprouts
Elevate your side dish game with these Mediterranean Brussels Sprouts, a vibrant, flavor-packed recipe that's as nutritious as it is delicious. Roasted to crispy perfection, Brussels sprouts are tossed with a medley of Mediterranean-inspired ingredients, including tangy sun-dried tomatoes, briny Kalamata olives, and savory capers. A hint of fresh lemon juice and golden sautéed garlic brighten every bite, while optional crumbled feta adds a creamy, salty touch. Ready in just 35 minutes, this dish is perfect for weeknight dinners or as an elegant addition to your holiday table. Serve warm and finish with a garnish of fresh parsley for a stunning presentation that tastes as incredible as it looks.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Extra virgin olive oil
- 3 whole Garlic cloves
- 4 pieces Sun-dried tomatoes (packed in oil)
- 8 pieces Kalamata olives
- 1.5 tablespoons Capers
- 1 tablespoon Lemon juice
- 50 grams Feta cheese (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half lengthwise.
In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts cut side down on the prepared baking sheet. Roast in the preheated oven for 18-20 minutes, or until the edges are golden and crispy.
While the sprouts are roasting, thinly slice the garlic cloves and chop the sun-dried tomatoes and Kalamata olives into small pieces.
Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden. Stir in the chopped sun-dried tomatoes, olives, and capers, and cook for another 1-2 minutes. Remove from heat.
Once the Brussels sprouts are roasted, transfer them to a serving bowl. Drizzle with the lemon juice, and add the garlic, sun-dried tomato, olive, and caper mixture. Gently toss to combine.
If desired, crumble the feta cheese over the top. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Mediterranean Brussels Sprouts!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 16.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 740 mg | 16% | |
*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.
