Mediterranean Brussels Sprouts

By kikilu — December 03, 2013

If there was something I could eat on a regular basis…it's Brussels sprouts. I love them. And when I cook them, most people tell me how they grew up hating them but love when I cook them. For starters, I always cook them in a cast iron skillet. I get them nice and browned and toss all kinds of good stuff in the skillet with them. It's about creating a dish where the sprouts are the centerpiece and additional ingredients boost the overall flavor, like lemon, cheese or nuts. Play around with differenct types of acid - orange juice, lemon or lime juice. They all work fantastic with Brussels sprouts. Buy discount prom dresses UK at

This preparation is easy and can be turned into a pasta dish. Follow the instructions and make a pound of pasta. Drain the pasta and immediately toss it with the sprouts. Sprinkle with feta and serve. This side just turned into a whole meal. 

Mediterranean Brussels Sprouts

By kikilu Published: December 3, 2013

  • Yield: 4-6 Servings

by Kiki Luthringshausen of Beauty and Her Feast



  1. In a large skillet, heat 2 tablespoons oil on medium-high heat.
  2. Add the Brussels sprouts and sauté about 7-8 minutes or until just tender.
  3. Add the shallots and red pepper and continue to sauté until everything starts to brown.
  4. Once the veggies are browned, add the stock and cook for a few minutes to reduce liquid. Add the tomatoes and olives and squeeze the lemon juice over the veggies.
  5. Cook another few minutes, season with salt and pepper.
  6. Remove from heat and transfer to a serving bowl. Sprinkle the feta and serve.

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