Mediterranean Brussels & Beans

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.

Serves 2

  • 15 medium-large Brussels sprouts
  • olive oil
  • sea salt or kosher salt
  • 1 – 1 1/2 cups cooked cannellini beans (about 1 can)
  • 1/2 cup sun-dried tomatoes, sliced thin
  • 1/2 cup feta cheese, crumbled or cubed
  • leaves from 2-3 sprigs of fresh thyme
  • pepper

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.

Makes about 4 servings as a side dish.

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Nutrition Information

Mediterranean Brussels & Beans

Servings per Recipe: 2

Amount per Serving

Calories:  344

Calories from Fat:  55

Total Fat:  6

Saturated Fat:  1

Cholesterol:  32

Sodium:  653mg

Potassium:  1089mg

Carbohydrates:  46g

Dietary Fiber:  17g

Protein:  21g

Sugars:  4g

Vitamin A:  34%

Vitamin C:  205%

Calcium:  25%

Iron:  36%

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