Brussels Sprouts – Mediterranean Style
Brussels Sprouts – Mediterranean Style takes roughly 30 minutes from beginning to end. This recipe serves 2 and costs $2.08 per serving. This side dish has 507 calories, 11g of protein, and 38g of fat per serving. 5051 person have made this recipe and would make it again. A mixture of pine nuts, kalamatan olives, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Healing Tomato. With a spoonacular score of 98%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Brussels Sprouts – Mediterranean Style, Mediterranean Shredded Brussels Sprouts, and Thai-style Brussels Sprouts.
Servings: 2
Ingredients:
1 Bay leaf
2 cups of Brussels sprouts
1/4 cup of extra virgin olive oil, divided into 2 equal parts
1/4 cup of crumbled Feta cheese (optional)
1/2 cup of kalamata olives
Sprinkle of cracked pepper corns
2 tsp of Pine nuts
1 cup of Tri-colored rotini (optional)
Pinch of salt
5 pieces of sun-dried tomatoes
Equipment:
oven
paper towels
frying pan
stove
Cooking instruction summary:
Preheat oven to 350 degreesClean the Brussels sprouts thoroughly. Dry on paper towelChop the sun-dried tomatoesCook the Tri-Colored RotiniHeat a cast iron pan and add one of the portions of olive oilAdd the Brussels sprouts to the pan and heat at medium heatAdd the salt and stir slightly[br]After seven-eight minutes on the stove top, move the Brussels sprouts to the oven.Let them bake inside the oven for ten minutesWhile the Brussels sprouts are in the oven, heat a medium panAdd the remaining oil and allow to warm upAdd the Kalamata olives and sun-dried tomatoesCook them for about 5 minutes and tossing them gentlyRemove the Brussels sprouts from the oven and add the Kalamata olives + Sun-dried tomatoesBake all of them in the oven for about ten more minutes or until the Brussels Sprouts are slightly caramelized from the outsideRemove from the oven and set aside for a few minutes and then add the Feta Cheese on topLightly roast the pine nuts in a small pan and add them to the Brussels Sprouts
Step by step:
1. Preheat oven to 350 degrees
2. Clean the Brussels sprouts thoroughly. Dry on paper towel
3. Chop the sun-dried tomatoes
4. Cook the Tri-Colored Rotini
5. Heat a cast iron pan and add one of the portions of olive oil
6. Add the Brussels sprouts to the pan and heat at medium heat
7. Add the salt and stir slightly[br]After seven-eight minutes on the stove top, move the Brussels sprouts to the oven.
8. Let them bake inside the oven for ten minutes
9. While the Brussels sprouts are in the oven, heat a medium pan
10. Add the remaining oil and allow to warm up
11. Add the Kalamata olives and sun-dried tomatoes
12. Cook them for about 5 minutes and tossing them gently
13. Remove the Brussels sprouts from the oven and add the Kalamata olives + Sun-dried tomatoes
14. Bake all of them in the oven for about ten more minutes or until the Brussels Sprouts are slightly caramelized from the outside
15. Remove from the oven and set aside for a few minutes and then add the Feta Cheese on top
16. Lightly roast the pine nuts in a small pan and add them to the Brussels Sprouts
Nutrition Information:
covered percent of daily need
