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.

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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 Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 13g 20%
  • Carbs 25g 8%
  • Saturated 3g 14%
  • Fiber 11g 44%
  • Sugars 6g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 11g 22%
  • Cholesterol 8mg 3%
  • Sodium 202mg 8%
  • Calcium 199mg 20%
  • Magnesium 75mg 19%
  • Potassium 992mg 28%
  • Iron 5mg 25%
  • Zinc 2mg 11%
  • Phosphorus 227mg 32%
  • Vitamin A 135µg 15%
  • Vitamin C 195mg 326%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 149µg 37%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 409µg 512%
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