Mediterranean-Style Roasted Brussels Sprouts

Looking for an out of the box no lettuce/leafy greens salad recipe? Or an outstanding side dish for that burger or soup to add that extra heartiness? This is the recipe for you!

To satisfy my never ending love for brussels sprouts and greek salad, I brought the two together with a few additional things I had in my fridge for this yumminess.

This salad (really…could also be a side dish) with nutty, crispy roasted brussels sprouts, juicy tomatoes, fire roasted red bell peppers, briny and salty olives and capers; all topped with crumbled vegan feta and a simple lemon-parsley vinaigrette is delicious perfection.

It’s great served warm or room temperature. You can omit the feta too, if you have trouble finding vegan feta.


serves 2-4
1 lb brussels sprouts, washed and halved (remove any loose outer leaves)
3 tbsps olive oil
1 tsp coarse kosher salt
1 tsp fresh cracked black pepper
1 large fresh tomato, chopped into bite size small pieces
1 large fire roasted red bell pepper, diced
(I used store bought, bottle of whole fire roasted peppers)
2 tbsp capers, drained completely, roughly chopped
(I used a store bought bottle pickled in brine)
5-6 pitted green olives, drained completely, halved
(I used a store bought bottle pickled in brine; you could use black olives too)
1/2 cup vegan feta cheese, crumbled
(I use organic valley brand vegetarian cheese)
Lemon-parsley vinaigrette:
juice from 1/2 lemon
1/2 tbsp caper brining liquid
1/2 tbsp olive brining liquid
3 tbsp extra virgin olive oil
1/8 tsp salt
1/4 tsp black pepper
1 clove garlic, finely minced (optional)
2 tbsp finely chopped parsley

Preheat the oven to 425 F.  While the oven is preheating, let’s put together the vinaigrette.

Lemon Parsley Vinaigrette: 
In a medium sized bowl, squeeze the juice from 1/2 lemon, add 1/2 tbsp of caper and olive brining liquid each, along with the measured salt and pepper. Mix well.

Now slowly drizzle in the  extra virgin olive oil into the bowl while using a fork to whisk the mixture simultaneously. It is important to not dump all the oil in at once, it has to be a slow drizzle while mixing. This way, the oil mixes (emulsifies) thoroughly to create a more creamy dressing. You could also use a high powered blended (like the Vitamix) to make it easier.

Now add in the finely minced garlic (optional) and chopped parsley and mix thoroughly.  Set aside the prepared dressing.

Roasting brussels sprouts:
Use a large baking tray. Place the chopped brussels sprouts in the tray along with the measured olive oil, salt and pepper. Toss them together thoroughly making sure the brussels sprouts are coated well with oil and seasonings.


Once the oven is preheated, place the baking tray in the oven and let the veggie roast for 15 minutes. Remove the baking tray out of the oven carefully, and toss the veggie over to ensure even cooking and crisping on the other side. Continue toasting for an additional 15 minutes.

After time is up, check to see doneness. The brussels sprouts should be firm, yet tender and cooked through completely, and a crispy toasty golden brown.

Roast an additional 10 minutes if you like a charred-type roast on your veggies.

Set aside to cool down for 20 minutes.



Putting the salad together:

To the cooled down roasted brussels sprouts, add the measured and chopped capers, olives, tomatoes, roasted red peppers and toss together very gently.

Just before serving, sprinkle vegan feta on top, and drizzle the prepared lemon-parsley vinaigrette liberally and enjoy!


This recipe tastes great on its own for a quick and light meal.

It also makes a great side for a good sandwich/veggie burger, or a simple pasta dish for a heartier meal.


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