Roasted Brussels Sprouts with Cheese and Tomatoes
- 1 tsp olive oil
- 6 whole cherry tomato
- 0.3g fresh basil
- 6 whole olives
- 1/5 cup feta cheese, crumbled
- 0.3g salt and pepper
- 1/6 cup parmesan cheese
- 1/2 cup Brussels sprout
- 2 tsp pesto sauce, green
Heat oven to 180C (350F) and drizzle a baking dish with olive oil.
Put the Brussels sprouts into the baking dish. Drizzle some pesto on top.
Top with the cheese and cut tomatoes in halves.
Bake for about 15-20 minutes. Sprinkle with salt, pepper and basil.