After examining numerous recipes, this recipe for herbs de Provence was created. It’s my take on the traditional dried herb seasoning, which is delicious on fish, poultry, beef, or pork as well as in salads. It smells fantastic!
Table of Contents
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 lemons, cut into wedges
- 2 tablespoons Herb de Provence infused olive oil (or regular olive oil with ¼-½ teaspoon dried herbs)
- Salt and pepper, to taste
- ½ cup sheep’s milk feta, crumbled (or another crumbly cheese)
- ¼ cup olives, pitted and chopped (black or green)
- Fresh thyme leaves, for garnish
- Optional: 1 teaspoon sumac or lemon zest for brightness
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with the Herb de Provence olive oil. Season with salt and pepper to taste.
- Roast the Sprouts: Spread the Brussels sprouts and lemon wedges on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the sprouts are tender and caramelized, tossing halfway through for even cooking.
- Add Feta and Olives: Once roasted, remove the baking sheet from the oven. Immediately toss the warm Brussels sprouts with crumbled feta and chopped olives. If using sumac or lemon zest, add that now for an extra burst of flavor.
- Serve: Transfer to a serving dish and garnish with fresh thyme leaves. Enjoy warm as a delicious side dish or light main for your holiday gatherings!
This dish is not only vibrant and flavorful but also a wonderful way to celebrate the seasonal produce during the holidays!
