by Sarah Steimer
If you don’t think you’ll finish all of this dish in one sitting, do not combine the Brussels with everything else. This way you can reheat the sprouts in the oven by themselves without drying out the other ingredients.
- 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.
Recipe adapted from: in pursuit of more.
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