Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Lemon juice: 1 tablespoon
- Feta cheese, crumbled: 4 ounces
- Pine nuts, toasted: 2 tablespoons
- Salt: to taste
- Black pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Step 2: Spread the Brussels sprouts in a single layer on a baking sheet.
- Step 3: Roast for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 4: Remove the Brussels sprouts from the oven and transfer to a serving bowl.
- Step 5: Add the minced garlic, lemon juice, and toasted pine nuts to the bowl. Toss to combine.
- Step 6: Sprinkle crumbled feta cheese over the Brussels sprouts and serve immediately.
Notes
- To keep leftover Brussels sprouts crisp, store them in an airtight container in the refrigerator, separate from the feta.
- For best results, reheat the Brussels sprouts in a dry skillet over medium heat to re-crisp them, then add the feta just before serving.
- A squeeze of honey complements the salty feta and earthy Brussels sprouts beautifully.
- Don't overcrowd the pan; use two baking sheets if necessary to ensure the Brussels sprouts roast instead of steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American