Do I Still Look Big In These Pants?! Recipe
mushrooms, spinach, chopped tomato, feta cheese & roasted brussels sprouts
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Ingredients
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Vegetables
Cheese
Seasoning
Method
Preparation
- 1
Prepare the Brussels Sprouts
Preheat your oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper.
- 2
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, turning halfway through.
- 3
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
- 5
- 6
Season the Mixture
Sprinkle garlic powder, salt, and black pepper over the sautéed vegetables. Stir well to combine and remove from heat.
- 7
Combine with Feta
Crumble the feta cheese into the skillet with the sautéed vegetables and mix gently to combine.
- 8
Serve
Once the Brussels sprouts are done roasting, remove them from the oven and serve alongside the sautéed vegetable mixture. Enjoy your healthy dish!