Brussels Sprouts. Maybe you love them, or maybe you think you don’t. That’s because you haven’t had them roasted. They lose some of that cabbage flavor and take on a sweetness with a bright hint of lemon. More importantly, it is an easy side, taking only 20 minutes to roast.
Plus they are just plain adorable, looking like teeny tiny cabbages. Enlist the kids to help wash and remove any tough outer leaves.
I tried this recipe two ways. First I added the feta during the last five minutes of baking, intending to warm and soften the feta up. What resulted was a lot of feta melted onto the baking sheet, and a mad scramble to be the person to scrape up those bits of browned cheese and eat them. Since I couldn’t find a way for the melted feta to adhere to the brussels sprouts and not my pan, I settled for tossing in the feta after the brussels sprouts come out of the oven.
Although it’s hard to imagine brussels sprouts as kid friendly, I think that the roasted sweetness and salty feta creates a winning combination, bound to convert event the pickiest little one.
The sprouts tend to be on the pricey side for fresh, but I wouldn’t recommend frozen. This would make a elegant side dish for the upcoming holidays.