Roasted Brussels Sprouts with Orange and Feta - end of winter Sunday night dinner, part 2

Although I write this with the windows open and after spending most of the weekend outside in the summer-like weather, I'm returning to my "end of winter" Sunday dinner theme, so that I can finally get to part II of the last post. This dish would actually work for almost any season, since it's so fresh tasting, so don't let the "winter" in the title scare you off.

To accompany the apple chicken curry, I roasted Brussels sprouts with balsamic vinegar, orange juice and zest, and melted in feta cheese at the end. Delicious. This is an incredibly simple dish, and I really like the roasting method, because it creates crispy leaves on the Brussels sprouts.

I think I used the adjective "earthy" at least once in the last post, but really, it's the best word for the combination of this dish with the apple chicken curry (and yogurt sauce if you make it). The citrus flavors in this dish work really well with the savoriness of the curry, and the whole thing is faintly fruity.

Roasted Brussels Sprouts with Orange and Feta

2 lbs Brussels sprouts
4 T olive oil
1 t salt
1/2 t pepper
1 T fresh orange zest
1 T plus 1 t balsamic vinegar
2 T orange juice
1/2 c crumbled feta cheese (could be omitted for vegan version)

1. Rinse Brussels sprouts and cut in half length-wise. Pre-heat over to 400 degrees F.
2. Mix Brussels sprouts with all other ingredients, except feta cheese, in medium bowl. Pour all into 9x13 baking pan.
3. Roast Brussels sprouts for 30-35 minutes, or until leaves of Brussels sprouts start to get brown and crispy.
4. Remove from oven and add feta cheese while still warm. Mix all together.