Dress up winter’s favorite miniature cabbage with sweet sun-dried tomatoes and protein-packed cannellini beans. Feta cheese and thyme lend Mediterranean flavors to this simple dish. This recipe comes to us from Sarah of So Hungry I Could Blog.
Rinse the Brussels sprouts in a colander. Trim the ends of the Brussels and cut in half, length-wise. Remove the outer leaves and discard (these leaves will usually fall right off after cutting the sprouts in half).
In a glass or tin baking dish, toss the Brussels in a few teaspoons of olive oil and a few pinches of salt. Roast at 400 degrees for 15-20 minutes. Toss the sprouts and roast for an additional 15-20 minutes, or until browned and slightly crisped.
While the sprouts are cooking, combine the beans, feta, tomatoes and thyme — tossing carefully so as not to break up the cheese too much.
Add the warm Brussels sprouts to the bean mixture and gently combine. Drizzle with a little extra olive oil and a sprinkle of fresh pepper before serving.