Roasted Brussels Sprouts with Walnuts and Feta

The other day I had Roasted Brussels Sprouts with Walnuts and Feta for lunch. That was all. And it was delicious. I dreamt this recipe up a bit. I had never tried Brussels Sprouts as an adult, and I had some walnuts from a carrot bread recipe I tried to make. (It flopped. I wanted it to be healthier, and it flopped. I should have stuck to the sugar filled original.) I always have feta cheese in the fridge because it is wonderful, so I thought, "Why not put them all together?"

The Brussels Sprouts and walnuts are simply tossed with olive oil, garlic, salt, and pepper. They actually taste great just seasoned like that, uncooked, as my little kitchen helper and I discovered! After baking them at a high temperature I took them out of the oven, sprinkled them with a little fresh lemon juice and threw on the feta. Voila! C'est si bon!

This dish would be a beautiful side dish for Thanksgiving or Christmas. It is light, flavorful, and easy to prepare. The walnuts give a mellow crunch, and roasting them deepens their flavor. The feta and lemon juice are pleasingly tart. In short, Roasted Brussels Sprouts with Walnuts and Feta should make it to your holiday table this season. Sophisticated and tasty, they are a beautiful addition to any dinner!

Roasted Brussels Sprouts with Walnuts and Feta

Ingredients:

• 2 pounds Brussels Sprouts
  
• 3 tbs olive oil
• 1 tbs minced garlic
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup chopped walnuts
• 1/2 cup crumbled feta cheese
• 1/2 tbs fresh lemon juice

Directions:

1. Preheat oven to 400 degrees.
2. Trim brown ends off Brussels Sprouts. Cut larger sprouts in half. Place on a large baking sheet.
3. Drizzle sprouts with olive oil. Toss with garlic, salt, pepper, and walnuts. (I used my hands, mixing directly on the baking sheet and saving me from washing another bowl.)
4. Bake for 35-40 minutes, or until browned and fork tender.
5. Toss with lemon juice and feta. Serve immediately.

Bake the bread. Share the slices.