Brussel sprouts are not famed for being tasty or anyone’s favourite, but there are ways to cook it that make it delicious. First of all, don’t boil them because they will be bland no matter what. The best way to make them is to roast them, it is only then that Brussel sprouts will taste nutty, toasty, sweet and absolutely delicious. All the need is to be cut in half, brushed with a generous amount of olive oil and add a generous sprinkling of sea salt and bake until they look like they are slightly charred. This is a great way to serve them as an accompaniment in a roast, but in this recipe they are the star of the show.
Serving as a warm winter salad with feta cheese and eastern Mediterranean flavours may seem like an unlikely combination but it works very well. There is the saltiness and sharpness of the feta (always rinse your block of feta under the tap to remove the excess brine), that contrasts with the mellow sweetness and nuttiness of the sprouts, and then these flavours are highlighted by the sweetness of the pomegranate and freshness of the mint sprinkled on top. After all, feta and mint kind of go hand in hand and adds a nice contrasting accent. I serve this dish warm, with the sprouts freshly baked out of the oven, and the dish can be assembled in a matter of minutes. It can be served as a main dish or if you are cooking for more people then it can be a very interesting starter or side dish.
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Pin recipe Description
A warm salad of roasted Brussel sprouts, feta cheese, pomegranate and mint, can be served as a main or as a side dish. A different way to serve Brussel sprouts!
Ingredients
- 500 g of Brussel sprouts
- 200 g of feta cheese
- 3 tbsp of olive oil
- ½ pomegranate
- sprig of mint of spearmint
- 1 lb of Brussel sprouts
- 7 oz of feta cheese
- 3 tbsp of olive oil
- ½ pomegranate
- sprig of mint of spearmint
Instructions
- Peel the outer layer of leaves of the sprouts if they are spoilt of yellowing. Cut them in half through the stalk and place in a banking tray flat side up.
- Drizzle with olive oil and ensure they are covered with oil on all sides.
- Sprinkle a generous pink of salt.
- Roast in a preheated oven at 200 C (390 F) for 20-25 minutes, until they start to look slightly charred.
- Take out of the oven and start assembling the salad.
- Place the sprouts in a large serving dish, and crumble the feta cheese on top.
- Generously sprinkle the pomegranate kernels on top.
- Finally, cut some mint or spearmint leaves and garnish the dish.
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