My roommate used to call Brussels sprouts ‘Little Horribles’ — well, not any more! An elegant looking pastry roll that’s great as an appetizer, or as a main feature for vegetarians.
Original recipe makes 6 servings
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
- Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
- Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
- Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
- Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
Calories: 511 kcal
Carbohydrates: 31.7 g
Cholesterol: 25 mg
Fat: 39.1 g
Fiber: 3.8 g
Protein: 11.2 g
Sodium: 510 mg