Roasted Brussels Sprouts with Lemon-Feta Vinaigrette
-1 lb Brussels sprouts
-1 small/medium red onion
-¼ cup crumbled feta
-2 garlic cloves (pressed or minced)
-1/2 tbsp tahini
-1/3 cup olive oil (divided)
-cracked black pepper
Preheat oven to 450. Cut sprouts until quarters. I’m a bowl, combine 1 tbsp olive oil, a ½ tsp black pepper, and a heavy pinch of salt. Mix to thoroughly coat.
Spread sprouts evenly on a rimmed baking sheet and roast for 20-30 min or until they are browned and starting to blacken on the tips.
While sprouts are roasting, cut onion into 1/4” slices and caramelize on med/low heat with a tsp of olive oil and a pinch of salt, stirring occasionally. Remove when onions are soft but not completely browned (10 min).
Vinaigrette: Cut flesh of lemon away from rind, removing all seeds. Mince and place in small bowl. Add garlic, tahini, feta, remaining olive oil, and a pinch of salt and pepper and stir into whisk into a sauce.
Once sprouts are out of the oven and have cooled for 10 or so minutes, combine all elements in a bowl and toss together making sure that vinaigrette is evenly distributed.
Can be served hot or at room temp.