Roasted Brussels Salad with pine nuts, feta and garlic is a perfect Thanksgiving side dish- just sprinkle with olive oil and roast!
A lot of people don’t like brussels sprouts because of their strong, bitter cabbage-y flavor… but if you cook them right, they aren’t bitter and take on a delicious, earthy caramel flavor. Besides being incredibly delicious and easy to make this dish is VERY diet friendly, and rich in health benefits. Did you know brussels sprouts and other cabbages can help lower your cholesterol? They can also help reduce or prevent canker sores. Cool, eh? This salad gets a ton of fiber from the brussels, but also some heart healthy fat from the pine nuts and olive oil. So go ahead and fill your plate up!
If you get loose bits of brussels that fall off as you slice them, don’t throw them out. Keep them in the mix- they crisp up more quickly and turn into nice little chips. I keep these in the salad, but you could also snack on them while you’re making the rest of your meal, too. This recipe is great to make ahead and then pop back into the oven right before you are going to eat it. Just leave the feta off until right before you eat- its not meant to be melted.
For another delicious cabbage recipe, check out my Caramelized Cabbage and Onions. They are a great side dish and so easy to make!
- brussels sprouts, washed with stems cut off and halved
- 6 cloves garlic, peeled and roughly chopped
- 2 tbsp olive oil
- 1/4 cup pine nuts
- 1/4 cup feta cheese
- salt and pepper to taste
- Preheat oven to 400.
- Wash brussels sprouts and shake to remove any excess water.
- cut bottom stem off brussels, discard.
- Cut brussels in half.
- Dice garlic cloves.
- Lay brussels and garlic on baking sheet, drizzle with olive oil.
- Sprinkle pine nuts, salt and pepper over brussels and garlic.
- Bake at 400 until brussels are slightly browned and are tender.
- Remove from oven and top with feta cheese.
- Serve warm.