how is it already time to start planning for the holiday season?! this year has truly flown by. even as i sit here typing this post, i can’t believe there a mere handful of weeks until thanksgiving and christmas. i’ve been baking up a storm and if im being honest, im a little tired of all the sugar and butter. in that line of thinking (and craving), the next few posts are dedicated to delicious and dare i say healthy holiday sides. truth be told, these sides could easily double as light main dishes for the veggie lovers in your life.
i am so happy the dear little cabbage known as brussel is getting some foodie love. its been a favorite veggie of mine for a long time, so its delightful to see so many other people loving it, too! one of my favorite ways to enjoy just about any veggie (or fruit) in the colder months of the year is roasted. the heat from the oven, bringing the natural sugars to the surface and forming the most mouthwatering coat of caramelized bits. ahhh…heaven, folks. this is hands down, one of my favorite dishes. enjoy every bite. -megs
a few tips…..
- if possible, buy brussel sprouts still on the stalk. chances are its the freshest.
- look for bright green heads that are firm and heavy for their size.
- leaves should be tightly packed.
- avoid yellowing leaves and black spots as those are clear signs of aging and/or fungus.
- smaller brussel sprouts are usually sweeter than the larger ones
- for this dish i used an herb de Provence infused olive oil. you can either use an herbed olive oil you love or use regular olive oil with 1/4-1/2 tsp dried herbs.
- sheep’s milk feta packed in the brine is the preferred version for this dish. its the creamiest and honestly, more delicious than most other fetas. i buy my feta at trader joes, but you can find this particular feta at most well stocked grocery or specialty stores. if you are unable to find sheep’s milk feta, regular feta or another crumbly/ salty cheese would work, too.
- its best to toss the pieces of feta as soon as the brussel sprouts are pulled from the oven and right before plating or serving. this allows the cheese to ever so slightly melt. so, so good.
- for this dish, i roasted two cut lemons lemons. i love the taste of lemon juice on just about everything so for me this wasn’t optional, but it can be if you’re not a fan of citrus. i find it helps bring out a brightness in the dish. the same goes for the sumac. if you don’t have access to the middle eastern seasoning, a little fresh lemon zest works. just like the lemon juice, the sumac brings a bright freshness to an otherwise “heavy” dish.
herb de Provence roasted brussel sprouts with feta
- baking sheet
- cutting board
- large mixing bowl
- 1 stalk brussel sprouts (~4-5 cups)
- 1- 2 tbsp herb de provence olive oil (sub with olive oil and 1/4-1/2 tsp dried herbs)
- salt and pepper to taste
- 6 oz. sheep's milk feta, packed in the brine
- 1/2 tsp ground sumac, more to taste (sub with lemon zest)
- 1-2 lemons (for finishing) (can be roasted if desired)
- Preheat oven to 400F and line a full size baking sheet with parchment paper.
- Trim brussel sprouts and cut lengthwise. In a large bowl, toss brussel sprouts with oil, herbs, salt and pepper. Place spouts on a baking sheet in a single layer, cut side down.
- Roast at 400F for 25-30 minutes. Stir once after about 15 mintues. Brussel sprouts are done when tender crisp and lightly browned. Remove from oven and immediately toss with crumbled pieces of feta, lemon juice and sumac. Adjust seasoning to taste, plate and enjoy!
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