Feta and Sundried Tomatoes Brussels Sprouts

Yesterday we went to the children's museum and got back late in the afternoon so the main dish last night was chicken thighs in the crockpot - a healthy main but nothing to write about.  However, our side dish was a good one - brussels sprouts.  Before you run the other way, please take into consideration that my husband does not like brussels sprouts at all but has wanted this dish once a week since we first tried it.

This recipe is not original so I do not have specific measurements.  However, you'll find it is difficult to mess up!

Ingredients:

• Approximately 2 Tablespoons olive oil
• Brussels sprouts, quartered
• Feta Cheese to taste (we use about 1/2-1 cup)
• Sun dried tomatoes to taste (we use about 1/2-1 cup)
• Approximately 2 Tablespoons balsamic vinegar

Directions:

1. Heat the olive oil over medium in a medium pan.  Saute the brussels sprouts until they are cooked but still have a little crunchiness - about 5 minutes.
2. While the brussels sprouts are cooking, pulse the sun dried tromatoes in a small food processor to chop them up finely.
3. Add the sun dried tomatoes, balsamic vinegar, and feta cheese and mix thoroughly.  Serve warm.

Comments on Ingredients:

• (from Whole Foods website) Brussels sprouts may have unique health benefits in the area of DNA protection. A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts in the amount of 1.25 cups. Interestingly, it's the ability of certain compounds in Brussels sprouts to block the activity of sulphotransferase enzymes that researchers believe to be responsible for these DNA-protective benefits.
• sun-dried tomatoes contain the same nutritional value as the fresh equivalents. Specifically, sun-dried tomatoes are noted for their lycopene and antioxidant content.
• The Feta Cheese we use is made from sheep's milk and is delicious.  Another wonderful Costco find!  (Tnuva brand)