Mediterranean Balsamic Brussels Sprouts with Sun-Dried Tomatoes

Balsamic brussels sprouts with sun-dried tomatoes are a delicious and hearty take on roasted brussels sprouts. Instead of fatty, high-sodium bacon, use salty feta cheese and chewy sun-dried tomatoes with balsamic vinegar and umami flavor to complement earthy brussels sprouts. It’s a sophisticated but surprisingly easy and healthy side dish you can serve on holiday tables or anytime. 

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As you add a serving of vegetables to your meal with this recipe, you’ll also be adding: 

• Lycopene from sun-dried tomatoes
• Antioxidants such as vitamins C and A
• Fiber to support cholesterol, blood sugar, and digestion
• Magnesium, potassium, and other essential minerals

Feel full and satisfied with this nutritious dish! 

Variations and Serving Suggestions

• Frozen brussels sprouts work well. 
• For a different vegetable, try green beans or asparagus instead of brussels sprouts. 
• For a different cheese, swap parmesan cheese for feta cheese. For milder flavor, use mozzarella or cheddar cheese.
• For a balanced meal, serve the brussels sprouts with chicken, turkey, or fish, as well as a high-fiber carbohydrate such as light and creamy mashed potatoes or baked sweet potato fries. 
• For extra protein, add 2 cups of canned, drained garbanzo beans or black beans.

Recipe for Balsamic Brussels Sprouts with Sun-Dried Tomatoes

Makes 4 servings

Ingredients:

• 1 lb of brussels sprouts, trimmed and quartered (if large) or halved (if small)
• 1 tablespoon of olive oil
• (Optional) 1 clove of garlic, peeled and pressed
• ¼ cup of sun-dried tomatoes in oil or dry pack
• 2 tablespoons of balsamic vinegar
• ½ cup (2 ounces) of crumbled feta cheese
• Salt and pepper to taste
• (Optional) basil or parsley for garnish

Directions:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper, or spray a baking sheet with cooking spray.
2. Slice the sun-dried tomatoes into half-inch slices if they’re not already in small pieces.
3. In a large bowl, toss the prepared brussels sprouts with the olive oil, garlic if using, black pepper, and salt to coat. Spread the brussels sprouts on the baking sheet in a single layer and roast for 15-20 minutes. 
4. Remove the baking sheet from the oven and stir in the sun-dried tomatoes and feta cheese. Drizzle the balsamic vinegar over the brussels sprouts. Return to the oven for another 7-10 minutes, or until the brussels sprouts are tender and the cheese is golden brown. 
5. Serve with basil or parsley if desired. 

Nutrition information per serving: 140 calories, 7 grams of total fat, 3 grams of saturated fat, 20 mg of cholesterol, 250 mg of sodium, 15 grams of carbohydrates, 5 grams of sugar, 5 grams of fiber, 6 grams of protein

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