Baked Brussels Sprouts with Feta

Baked Brussels Sprouts with Feta
Amie Valpone


  • 2 pounds  Brussels sprouts, trimmed
  • 2 tablespoons  olive oil
  • 1/2 cup  diced tomatoes
  • 1 tablespoon  chili powder
  • 2 tablespoons  ground flax seeds
  • 2 tablespoons  sesame seeds
  • 1/4 cup  feta cheese, crumbled
  •   Sea salt and freshly ground white pepper, to taste

A perfect side dish. Well, for me at least. I love Brussels sprouts. This little dish is perfect to serve for lunch or dinner as a side dish, or even as a meal when combined with a bit of protein such as a few nuts or sliced tofu. Yum. So easy. So fresh. So delicious. I’m seriously addicted to Brussels sprouts.

Click here to see Gluten-Free Recipes That Actually Taste Good.


Preheat the oven to 350 degrees.

Spread the Brussels sprouts out on a baking sheet and drizzle them with the olive oil. Transfer to the oven and bake for 20-25 minutes to desired crispiness.

Remove from the oven and transfer to a large bowl. Top with the remaining ingredients, season with salt and pepper, to taste, and toss to combine. Serve warm.


Calories per serving:

232 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free

Daily value:



  • Fat 52g 81%
  • Carbs 98g 33%
  • Saturated 11g 57%
  • Fiber 44g 178%
  • Sugars 24g
  • Protein 44g 88%
  • Cholesterol 33mg 11%
  • Sodium 783mg 33%
  • Calcium 796mg 80%
  • Magnesium 299mg 75%
  • Potassium 3,969mg 113%
  • Iron 18mg 100%
  • Zinc 7mg 45%
  • Phosphorus 908mg 130%
  • Vitamin A 9,993IU 200%
  • Vitamin C 781mg 1,302%
  • Thiamin (B1) 1mg 95%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 2mg 122%
  • Folic Acid (B9) 596µg 149%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 15mg 77%
  • Vitamin K 1,637µg 2,046%
  • Fatty acids, total monounsaturated 25g
  • Fatty acids, total polyunsaturated 9g
See detailed nutritional info Have a question about nutritional data? Let us know.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...