Brussels Sprouts – Mediterranean Style

• Vegetarian

• Produce

  • 1 Bay leaf
  • 2 cups Brussels sprouts
  • 1 Sprinkle Pepper corns, cracked
  • 5 pieces Sun dried tomatoes

• Condiments

  • 1/2 cup Kalamata olives

• Pasta & Grains

  • 1 cup Tri-colored rotini

• Baking & Spices

  • 1 Pepper flakes
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Pine nuts

• Dairy

  • 1/4 cup Feta cheese

Found on healingtomato.com

Description

Ingredients

• 2 Cups of Brussels sprouts
• 5 pieces of sun-dried tomatoes
• 1/2 cup of kalamata olives
• 2 tsp of Pine nuts
• 1 Bay leaf
• 1/4 cup of extra virgin olive oil, divided into 2 equal parts
• Pinch of salt
• Pepper flakes (optional)
• Sprinkle of cracked pepper corns
• 1/4 cup of crumbled Feta cheese (optional)
• 1 cup of Tri-colored rotini (optional)

Directions

• Preheat oven to 350 degrees
• Clean the Brussels sprouts thoroughly. Dry on paper towel
• Chop the sun-dried tomatoes
• Cook the Tri-Colored Rotini
• Heat a cast iron pan and add one of the portions of olive oil
• Add the Brussels sprouts to the pan and heat at medium heat
• Add 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 minutes
• While the Brussels sprouts are in the oven, heat a medium pan
• Add the remaining oil and allow to warm up
• Add the Kalamata olives and sun-dried tomatoes
• Cook them for about 5 minutes and tossing them gently
• Remove the Brussels sprouts from the oven and add the Kalamata olives + Sun-dried tomatoes
• Bake all of them in the oven for about ten more minutes or until the Brussels Sprouts are slightly caramelized from the outside
• Remove from the oven and set aside for a few minutes and then add the Feta Cheese on top
• Lightly roast the pine nuts in a small pan and add them to the Brussels Sprouts

Nutrition