Gardeners Touch

Getting to the ROOT of Change

Roasted Brussels Sprouts with Cranberries and Feta

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • Crumbled Feta Cheese

Preheat oven to 400 degrees.  Remove first few layers of leave and wash well.  Cut sprouts in half and toss with olive oil and a little salt and pepper. Place on baking sheet and roast for 30 minutes.  Toss cranberries onto the baking sheet and roast five more minutes.  Add crumbled feta cheese right before serving.

Some recipes suggest tossing in 1/4 cup of pecans or walnuts with the cranberries and drizzling some balsamic vinegar with the feta.

WW Points – 4

2 thoughts on “Roasted Brussels Sprouts with Cranberries and Feta”

  1. Reblogged this on Fiona's Favourites and commented:
    After I posted Getting Brave with Brassicas, a couple of people commented that I had not included Brussels Sprouts . In response to the comments came some great suggestions and here’s another from Linda.

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