If you’re looking for a side dish that’s bursting with vibrant flavor and delightful textures, the Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe is exactly what you need on your table. These Brussels sprouts transform into tender, caramelized morsels thanks to the perfect balance of sweet honey and tangy balsamic vinegar, while the crunchy walnuts and creamy feta add layers of savory goodness that make every bite unforgettable. This recipe turns a humble vegetable into an irresistible dish you’ll find yourself craving again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this dish’s rich flavor profile. Each component plays an essential role, adding depth, texture, and color to the final plate.
- Brussels sprouts (1 pound): Trimmed and halved, these provide the hearty base with a slightly nutty taste that crisps beautifully in the oven.
- Olive oil (3 tablespoons): Helps the Brussels sprouts roast to a golden perfection, adding a subtle fruity richness.
- Balsamic vinegar (1/4 cup): Adds wonderful tang and sweetness that perfectly complements the sprouts.
- Honey (2 tablespoons): Brings a luscious sweetness that enhances caramelization during roasting.
- Dijon mustard (1 teaspoon): Offers a sharp, slightly spicy kick that balances the honey’s sweetness.
- Salt and pepper: Essential seasonings that bring out the natural flavors of every ingredient.
- Chopped walnuts (1/4 cup, optional): Add a satisfying crunch and a rich, earthy flavor that pairs perfectly with roasted sprouts.
- Crumbled feta cheese (1/4 cup, optional): Provides creamy, tangy bursts that elevate the dish with a Mediterranean twist.
- Fresh parsley: Finely chopped and sprinkled at the end for a pop of color and fresh herbaceous brightness.
How to Make Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe
Step 1: Prepare the Brussels Sprouts
Start by preheating your oven to 400°F (200°C). While the oven warms up, rinse the Brussels sprouts thoroughly under cold water to clear away any dirt or grit. Trim off the ends and peel away any yellow or damaged outer leaves. Cutting each sprout in half lengthwise ensures they cook evenly and develop those irresistible caramelized edges.
Step 2: Mix the Honey Balsamic Glaze
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until the mixture is silky and smooth. Add salt and pepper to taste—this simple glaze is going to be the heart of the flavor, so balance is key!
Step 3: Toss Brussels Sprouts with Oil and Glaze
Place the trimmed sprouts into a large mixing bowl. Drizzle the olive oil over them and toss to coat every bit. Then pour the honey balsamic glaze over the sprouts and toss again, making sure each half is enveloped in that glossy, flavorful sauce. If you’re using walnuts, stir them in now to let their flavor mingle during roasting.
Step 4: Roast Until Perfectly Caramelized
Spread the Brussels sprouts on a parchment-lined baking sheet in a single layer, giving them room to crisp up without steaming. Roast in your preheated oven for 20 to 25 minutes, tossing halfway through for even cooking. Keep a close eye towards the end—the sprouts should come out tender inside with beautifully caramelized, slightly crispy edges.
Step 5: Add Feta and Garnish
Once out of the oven, allow the Brussels sprouts to cool for a couple of minutes. If you opted for the feta, sprinkle it generously over the warm sprouts so it starts to soften just slightly, adding creamy, salty notes. Finish with a scattering of fresh parsley for an inviting burst of green and a fresh finish.
How to Serve Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe
Garnishes
Beyond parsley and feta, consider adding freshly cracked black pepper or a sprinkle of red chili flakes for an exciting hint of heat. Toasted pine nuts or a squeeze of fresh lemon juice can also add brightness and complexity to the dish.
Side Dishes
This honey balsamic roasted Brussels sprouts dish pairs wonderfully with roasted chicken, grilled salmon, or even a hearty grain bowl. Its sweet and tangy profile can also complement richer main courses such as pork tenderloin or lamb chops, adding a refreshing vegetable side with texture and flavor.
Creative Ways to Present
Serve these Brussels sprouts over a bed of fluffy quinoa or wild rice to turn it into a light vegetarian main. You can also turn them into a warm salad by adding baby spinach or arugula and tossing with extra balsamic glaze and a handful of dried cranberries for a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe store beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
While you can freeze roasted Brussels sprouts, the texture might become a tad softer once thawed. If you plan to freeze, cool them completely, then freeze in a single layer on a tray before transferring to a freezer bag. Use within one month for best taste.
Reheating
To reheat, the oven is your best friend. Spread the Brussels sprouts on a baking sheet and warm at 350°F (175°C) for about 10 minutes, allowing them to regain some crispness. Microwaving is quicker but can make them a little soggy, so it’s worth taking the extra time for oven reheating.
FAQs
Can I make this recipe vegan?
Absolutely! Simply skip the feta cheese or substitute it with a vegan cheese alternative or toasted nuts like almonds or pecans to keep some of that creamy, crunchy texture.
What if I don’t have balsamic vinegar?
If you don’t have balsamic vinegar on hand, a mixture of red wine vinegar with a bit of maple syrup or brown sugar can mimic the sweet and tangy notes well.
Are the walnuts necessary?
Walnuts add a wonderful crunch and earthiness, but feel free to leave them out or swap for another nut like pecans or toasted pine nuts, depending on your preference.
How do I get the Brussels sprouts crispy?
Make sure the sprouts are dry before coating them with oil and don’t overcrowd the baking sheet. Giving them space to roast helps create those golden caramelized edges.
Can this dish be served cold?
Yes! These roasted Brussels sprouts are delicious warm, at room temperature, or even chilled, making them a versatile dish for any season or occasion.
Final Thoughts
If you haven’t yet tried the Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe, you’re truly missing out on a game-changing side dish that effortlessly combines sweet, tangy, crunchy, and creamy elements. It’s simple to make, wildly flavorful, and guaranteed to convert even the most hesitant Brussels sprouts lovers. So go ahead, roast up a batch and experience this delightful recipe for yourself—you’ll want it on repeat!
Print
Honey Balsamic Roasted Brussels Sprouts with Walnuts and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Honey Balsamic Brussels Sprouts are a deliciously sweet and savory side dish featuring tender roasted Brussels sprouts coated in a luscious honey balsamic glaze, enhanced with crunchy walnuts and tangy feta cheese for an irresistible flavor combination.
Ingredients
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Ingredients
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Clean Brussels Sprouts: Rinse the Brussels sprouts under cold water to remove any dirt or debris, then trim the ends and remove any yellow or damaged outer leaves.
- Halve Brussels Sprouts: Cut each Brussels sprout in half lengthwise for even cooking and better flavor absorption.
- Prepare Glaze: In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until smooth. Season the glaze with a pinch of salt and pepper to taste.
- Coat Brussels Sprouts: Place the halved Brussels sprouts in a large mixing bowl, drizzle with olive oil, and toss to coat evenly.
- Add Glaze and Walnuts: Pour the honey balsamic glaze over the Brussels sprouts, tossing until they are evenly coated. If using, add the chopped walnuts and mix gently.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and spread the Brussels sprouts in a single layer to ensure even roasting.
- Roast: Roast the Brussels sprouts in the preheated oven for 20-25 minutes, tossing halfway through for uniform caramelization. Watch closely in the last few minutes to avoid burning and achieve a tender, caramelized finish.
- Cool Slightly: Remove the Brussels sprouts from the oven and let them cool for a couple of minutes.
- Add Feta Cheese: If using, sprinkle crumbled feta cheese over the warm Brussels sprouts to add a tangy richness.
- Garnish and Serve: Garnish with freshly chopped parsley and transfer to a serving platter. Serve warm or at room temperature for the best flavor.
Notes
- You can omit the walnuts and feta cheese for a simpler version or to accommodate dietary restrictions.
- For a nuttier flavor, try substituting walnuts with pecans or almonds.
- If you prefer a more intense balsamic flavor, reduce the balsamic vinegar slightly or use a balsamic glaze.
- Ensure the Brussels sprouts are spread out in a single layer on the baking sheet to achieve the perfect caramelization.
- Leftovers can be refrigerated and enjoyed cold or reheated gently in a skillet or oven.
