Brussels Sprouts And Feta Pastry Roll Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.
• Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.
• Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.

Steps:

• 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.