Ta daaaaaa!!! Yes, it’s another brussels sprouts recipe. I make no apologies whatsoever. I am addicted to brussels sprouts and I’ve been making them in every form and with any flavor lately! I think brussels sprouts are trying to make a hard comeback and I’m here to help them! We’ve kinda been in a Mediterranean food “diet” mood lately. Omar is still not real happy about my not eating meat, so to keep him happy, I’ve been making him fish or sometimes meat whenever he wants it. He’s your typical “I want meat at least once a day” kinda guy. All this to say, I made him a little chicken, rice, and THESE Mediterranean Brussels for dinner a few days ago and we loved them. LOVED THEM.
This recipe is super easy to make. If you’ve got one big skillet and about 20 minutes, you’ve got just enough time to fill your belly with these little beauts. I think they would be a great side dish to just about anything… pick out your favorite meat, whip up some rice or potatoes, maybe a little side salad, and call it a day!
So, without further ado… Here is this super delicious and healthy recipe! If you love brussels sprouts as much as I do, you might like this recipe and this one, too! If you try any of these, I would love to know what you think! And don’t forget, follow me on IG! @lovebakeeat 🙂 <3
Mediterranean Brussels Sprouts
These brussels sprouts are the perfect side to just about any main entree! Or if you're feeling like just veggies for dinner, which we do a lot around here, these would be wonderful, too!
- 2 – 3 tbsp olive oil
- 1 lb bag fresh brussels sprouts, cored and halved
- 1/4 diced purple onion
- 1 tbsp minced garlic
- 1 cup halved cherry tomatoes
- 1/2 – 1 cup pitted kalamata olives (I LOVE olives, so I always add more than the norm!)
- 1 tsp dried oregano
- 1 tsp dried basil
- juice of 1/2 a lemon
- 1/4 cup vegetable broth
- salt and pepper
- a pinch of cayenne or crushed red pepper, optional
- In a large saute pan on medium to medium high heat, add the olive oil and let it get hot. Once it’s hot, add the brussels cut side down and let them brown for about 5- 7 minutes.
- Once the brussels have started to brown, shake the pan and move them around a bit. Now, add the onion and garlic and let the cook for a couple minutes.
- Next, add the tomatoes, olives, spices, and lemon juice. If your pan looks too dry, add the vegetable broth. I added it and found that it helped create a little steam in the pan that really made all of the flavors come together!
- Season with salt and pepper. TASTE it and adjust your seasonings if need be. If you want to add a little heat, add some cayenne or crushed red pepper!
- Serve and eat your heart out!