Roasted Brussels Sprouts Feta Skillet

Simple roasted Brussels Sprouts with Red Onion, Chickpeas and Light Feta, finished as a warm skillet meal for two.

Ingredients

  • 350–400 g Brussels Sprouts, trimmed and halved
  • 1 small Red Onion, sliced into thin wedges
  • 2 tsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 small Garlic Clove, minced
  • 1 can Chickpeas, drained and rinsed
  • 60–70 g Light Feta, crumbled
  • 2 tbsp Low-Fat Plain Yogurt
  • Salt
  • Black Pepper

Instructions

Prep and Roast

  1. Preheat the oven to 200°C or 180°C fan.
  2. Toss the Brussels Sprouts and Red Onion with Olive Oil, Dried Oregano, Garlic, Salt, and Black Pepper until evenly coated.
  3. Spread everything on a baking tray in a single layer and roast for 18–22 minutes, turning once, until the Brussels Sprouts are browned at the edges and just tender.

Add Chickpeas and Warm

  1. Add the Chickpeas to the tray, toss gently, and roast for 5–7 minutes more until warmed through and lightly crisp.
  2. Transfer everything to a skillet or small baking dish, scatter over the Light Feta, and place back in the switched-off warm oven for 3–4 minutes so the feta softens slightly.
  3. Serve warm with Low-Fat Yogurt on top or on the side.

Note

Using 2 tsp Olive Oil keeps the dish lighter while still helping the vegetables roast well. Do not overcook the Brussels Sprouts, so they stay sweet and not bitter. The Low-Fat Yogurt adds creaminess with less fat than extra cheese or oil.

Variations

  • Add a handful of fresh Spinach in the last 2 minutes of roasting for a softer green finish.
  • Serve with cooked Barley for a more filling meal with a slow blood sugar response.
  • Replace Dried Oregano with Dried Thyme for a different earthy flavor profile.
  • Add a few sliced Cherry Tomatoes before the final warming step for more juiciness.
  • Toss with a handful of toasted Sunflower Seeds just before serving for extra crunch.

Troubleshooting

  • If the Brussels Sprouts taste too bitter, they may be undercooked; ensure they roast until deeply browned at the edges to release their natural sweetness.
  • If the garlic burns during roasting, mix it with the Chickpeas and add it during the last 5–7 minutes of baking instead of at the start.
  • If the Light Feta melts too much and loses its shape, ensure the oven is switched off before placing the skillet inside for the final warming step.