Roasted Brussels Sprouts with Feta

Roasted brussels sprouts have been a favorite side dish of mine for ages. This recipe calls for feta, but sometimes I substitute goats cheese.  Ricotta would be tasty as well.... I coat them with a little balsamic vinegar right out of the oven, but you a squeeze of fresh lemon instead is also great.



2-3 lbs Brussels sprouts
2 shallots, chopped
2 cloves garlic, minced
1/4 c olive oil
2 T balsamic
handful of crumbled feta or goats cheese

Preheat oven to 450 degrees. Cut the end of the sprouts and quarter of halve them, depending on the size. Toss in a bowl with the shallots, garlic, olive oil and salt and pepper.

Roast in oven for 25-30 minutes or until golden and crispy. You may want to take them out half way through and stir them around for even browning. As soon as you take them out, drizzle the balsamic vinegar over them on the sheet pan and stir around to coat evenly. Serve in a bowl with the cheese crumbled on the bottom, middle and top.

Serves 4