After I unsuccessfully dodged the Brussels sprouts for the third time, I decided to do something about it. I grabbed the Brussels sprouts, some feta and cooked beets from the fridge, blood orange infused olive oil (a gift) and spices from the pantry, and got down to business. I wasn't sure if I was making a mistake by combining the earthy beets with the cabbage-y Brussels sprouts, but it just seemed right to me.
Brussels Sprouts, Beets, and Feta
Ingredients:
2 tsp olive oil
1 1/b Brussels sprouts
1/2 lb. plain, cooked beets
3 TBS blood orange infused olive oil (or a good quality olive oil and a squeeze of an orange or lemon)
2 tsp balsamic vinegar
1 tsp honey
1/2 tsp garlic powder
1/4 lb. feta cheese, cubed
Kosher salt/ ground pepper
Minimal MESS/ingredients/clean-up Category 1
(Category 2, if you have to cook the beets yourself)
To Do:
- Slice the raw Brussels sprouts lengthwise, into four pieces each, then steam in a bit of water until bright green, then drain and set aside. If using frozen, cooked Brussels sprouts, thaw, drain and then slice.
- Slice the cooked beets into bite-sized pieces and heat through in a small pan. Transfer to a medium-sized bowl and cover with foil to keep warm.
- Heat the plain olive oil in a large skillet over medium-high heat.
- When the olive oil is very hot, carefully add the Brussels sprouts and cook about 5-8 minutes, until they are tender and browned on all sides, drizzling with 1 TBS of the orange infused olive oil and a few pinches of salt.
- In a small bowl, whisk together 2 TBS of the flavored olive oil, vinegar, honey and garlic powder then add to the beets.
- Transfer the beets to the Brussels sprouts and gently mix. Season with salt/pepper to taste.
- Top with feta cheese and serve.
Yum.
xoxo
