Roasted Brussels Sprouts Feta Skillet

Simple roasted Brussels sprouts with red onion, chickpeas and light feta, finished in one skillet for a balanced, slow-carb dinner.

Ingredients (for 2)

  • 350–400 g Brussels Sprouts, trimmed and halved
  • 1 small Red Onion, sliced into thin wedges
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano (or mixed Italian herbs)
  • 1 small Garlic Clove, minced (optional, mild)
  • 1 can (240 g drained) Chickpeas, rinsed and drained
  • 60–70 g Light Feta, crumbled
  • 2 tbsp Low-Fat Plain Yogurt (for serving, optional)
  • Salt and Black Pepper to taste

Instructions

  1. Prep And Roast Vegetables
  2. Preheat oven to 200°C (fan 180°C).
  3. In a bowl, toss Brussels sprouts and red onion with olive oil, oregano, garlic (if using), salt and pepper.

  4. Spread on a baking tray in a single layer. Roast 18–22 minutes, turning once, until sprouts are lightly browned and just tender.

  5. Add Chickpeas

  6. Remove tray from oven, add chickpeas, toss gently with the vegetables.

  7. Return to oven for 5–7 minutes to warm and slightly crisp the chickpeas.

  8. Finish In Skillet

  9. Transfer hot vegetables and chickpeas to a medium skillet (or keep on the tray if you prefer).
  10. Sprinkle crumbled feta evenly over the top.

  11. Place back in the hot (turned-off) oven for 3–4 minutes, just until the feta softens slightly but doesn’t fully melt.

  12. Serve

  13. Taste and adjust seasoning with more pepper and a pinch of salt if needed.
  14. Serve warm, with a spoonful of low-fat yogurt on top or on the side for extra creaminess.

Recipe Variations

  • Nutty Crunch: Add 1–2 tbsp toasted Almonds or Hazelnuts just before serving.
  • Leafy Boost: Stir in a handful of fresh Spinach or Kale in the last 2–3 minutes of roasting so it wilts slightly.
  • Barley Base: Serve over 80–100 g cooked Barley per person for a heartier meal.
  • Herb Swap: Replace oregano with fresh Parsley or Chives sprinkled on at the end.

Notes

  • Keep roasting time just until the sprouts are tender with browned edges to avoid bitterness.
  • For even lighter fat, reduce olive oil to 2 tsp and add a splash of water to the tray to prevent sticking.

Calories Estimate (per person)

  • Brussels sprouts & onion: ~120 kcal
  • Olive oil (½ tbsp): ~60 kcal
  • Chickpeas (~120 g): ~190 kcal
  • Light feta (~35 g): ~70 kcal
  • Yogurt (1 tbsp): ~10 kcal