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Oregano Pesto Brussels Sprouts
Recipes
Oregano Pesto Brussels Sprouts
4 servings
15 minutes total

Ingredients

  • 1 lb Brussels sprouts, quartered
  • ¼ cup basil pesto
  • 1 teaspoon chopped garlic
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano leaves, finely chopped
  • ½ cup crumbled tomato/basil feta cheese

Steps

    1. Trim and quarter Brussels sprouts; combine with pesto and garlic until evenly coated.
    2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add Brussels sprouts; cook and stir 7–8 minutes or until sprouts are tender. Chop oregano.
    3. Remove pan from heat; top with cheese and oregano. Serve.

Amount per ¼ recipe serving: Calories 210, Total Fat 16g, Sat Fat 4g, Trans Fat 0g, Chol 15mg, Sodium 400mg, Total Carb 12g, Fiber 4g, Sugars 3g, Protein 8g, Calc 10%, Vitamin A 25%, Vitamin C 130%, Iron 10%