Caramelized Brussels Sprouts with Feta, Walnuts & Cranberry-Honey Glaze 🥬🍯🧀
Serves: 4–6
Total Time: 35 minutes
Flavor: Crispy, sweet, tangy, nutty, and lightly savory
Ingredients
For the Brussels Sprouts
- 1½ lbs Brussels sprouts, trimmed and halved
- 2–3 tablespoons olive oil
- ¼ teaspoon garlic powder (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Cranberry–Honey Glaze
- ¼ cup dried cranberries, chopped
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoons water
Toppings
- ½ cup crumbled feta cheese
- ⅓ cup chopped toasted walnuts
- Optional: fresh thyme or parsley for garnish
Instructions
1. Roast the Brussels Sprouts
- Preheat oven to 425°F (220°C).
- Place halved Brussels sprouts on a baking sheet.
- Drizzle with olive oil, then season with salt, pepper, and garlic powder.
- Toss well so every sprout is coated.
- Arrange cut-side down for maximum caramelization.
- Roast for 22–25 minutes, or until deeply golden and crisp on the edges.
2. Make the Cranberry–Honey Glaze
While the sprouts roast:
- In a small saucepan, combine:
- Dried cranberries
- Honey
- Apple cider vinegar
- Water
- Bring to a simmer over medium-low heat.
- Cook for 3–5 minutes, until the cranberries soften and the mixture thickens into a glossy glaze.
- Remove from heat.
3. Assemble the Dish
- Transfer the roasted Brussels sprouts to a serving bowl or platter.
- Drizzle generously with the cranberry–honey glaze.
- Sprinkle with feta and toasted walnuts.
- Garnish with fresh herbs if desired.
Serve Warm
Perfect with roasted meats, holiday mains, or any weeknight dinner needing a flavor-boosting side.
Tips & Variations
- More tang? Add a splash of balsamic vinegar to the glaze.
- More sweetness? Add an extra teaspoon of honey.
- Nut-free option: Use toasted pumpkin seeds or sunflower seeds.
- Make ahead: Roast sprouts earlier in the day and warm them before serving; add toppings at the end to keep them crisp.