Roasted Brussels Sprouts with Feta & Balsamic Glaze
INGREDIENTS:
16 oz Brussels Sprouts
6 oz Feta Cheese crumbled
2 tbsp Balsamic Glaze
1 tbsp Salted Butter
1 tbsp Olive Oil extra virgin
1/2 tsp Seasoning Salt The one I used has garlic, salt, pepper, paprika, onion, and oregano
DIRECTIONS
Trim your brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.
Preheat your oven to 400F
Choose your baking dish. I used a ceramic cast iron baking dish because I knew this would not stick to it. If you are using a sheet pan, I would use parchment paper for easy clean up.
Melt your butter and combine it with the olive oil. Using a basting brush (or a spoon), add about half of your butter mixture to your baking dish. I used a ceramic cast iron baking dish, but you can also use a sheet pan with parchment paper. Make sure it is equally distributed.
Add an even coating of cheese over the butter mixture.
Push down each brussels sprout half in on top of the cheese. You want to use a little force if there is a big chunk of feta. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.
Using a basting brush, add the rest of the butter mixture on top of the brussels sprouts. And then equally distribute your seasoning salt on top.
Bake for 25 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes.
Drizzle the glaze on as soon as you remove them from the oven.
Courtesy of Spinach and Bacon
