🥬 Caramelized Brussels Sprouts with Feta, Walnuts & Cranberry-Honey Glaze
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
🌿 Ingredients
Roasted Brussels Sprouts
- 1 ½ lbs (680g) Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp balsamic vinegar (optional but deepens caramelization)
Cranberry-Honey Glaze
- ⅓ cup dried cranberries
- 3 tbsp honey
- 1 tbsp balsamic vinegar or fresh lemon juice
- 1 tbsp butter
- 2 tbsp water
Toppings
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts, toasted
- Extra honey for drizzling (optional)
🍽️ 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, salt, pepper, and balsamic vinegar (if using).
- Toss well and spread in one even layer (cut-side down for best browning).
- Roast 20–25 minutes, stirring halfway, until the edges are deeply browned and caramelized.
2. Make the Cranberry-Honey Glaze
- While sprouts roast, add to a small saucepan:
- Dried cranberries
- Honey
- Balsamic (or lemon juice)
- Butter
- Water
- Heat on medium until cranberries plump and mixture thickens slightly (3–5 minutes).
- Remove from heat and set aside — it will thicken more as it cools.
3. Toast the Walnuts
- In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often until fragrant.
- Remove from heat to prevent burning.
4. Assemble the Dish
- Place roasted Brussels sprouts in a serving bowl or platter.
- Spoon the cranberry-honey glaze over the top.
- Sprinkle toasted walnuts evenly.
- Finish with crumbled feta.
- Add an extra drizzle of honey if you want a touch more sweetness.
⭐ Tips for Best Results
- For extra crispy sprouts, don’t overcrowd the pan.
- Want more caramelization? Roast for an extra 5 minutes.
- Swap feta for goat cheese for a creamier finish.
- Not a fan of walnuts? Pecans or almonds work beautifully.
- Make it festive by adding orange zest to the glaze!