A cozy, sweet-savory bake with crispy Brussels sprouts, salty feta, and a glossy cranberry glaze. Perfect as a holiday side or a weeknight show-stopper.
Time & Yield
- Prep: 15 minutes
- Bake: 30–35 minutes
- Total: ~50 minutes
- Serves: 4–6
Ingredients
Brussels Sprouts Base
- 700 g (1½ lb) Brussels sprouts, trimmed & halved
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Loaded Toppings
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ¼ cup red onion, thinly sliced (optional)
- 2 tbsp fresh parsley or chives, chopped (optional)
Cranberry Glaze
- ½ cup cranberry juice (100% juice preferred)
- 2 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard (optional, adds depth)
- Pinch of chili flakes (optional)
Instructions
- Preheat oven to 200°C / 400°F. Line a baking dish or sheet pan with parchment.
- Roast sprouts: Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread cut-side down. Roast 22–25 minutes until tender and caramelized.
- Make the glaze: While sprouts roast, simmer cranberry juice, honey/maple, balsamic, Dijon, and chili flakes in a small saucepan over medium heat 6–8 minutes until reduced and syrupy.
- Load & bake: Flip sprouts, drizzle with half the glaze, sprinkle feta, cranberries, and red onion. Return to oven 8–10 minutes until feta softens and edges are golden.
- Finish: Drizzle remaining glaze, garnish with herbs, and serve warm.
Allergen & Nut Information
- Nuts: ❌ Nut-free (no nuts used)
- Dairy: ✅ Contains feta (cow/sheep milk)
- Gluten: ❌ Naturally gluten-free
- Eggs: ❌ Egg-free
- Soy/Sesame: ❌ None (unless added)
Always check labels on feta and cranberry juice for shared-facility warnings if allergies are severe.
Nutrition (Approx. per serving)
- Calories: ~210
- Protein: ~7 g
- Carbs: ~22 g
- Fat: ~11 g
(Varies by feta amount and sweetener used)
Tips & Variations
- Extra crispy: Roast sprouts 5 minutes longer before adding toppings.
- Vegan: Swap feta for a plant-based feta or omit and add extra glaze.
- Protein boost: Add crispy chickpeas or white beans before final bake.
- Less sweet: Cut honey/maple to 1 tbsp and add extra balsamic.
Q & A
Q: Can I use frozen Brussels sprouts?
A: Fresh is best for crisping. If frozen, thaw, dry very well, and expect softer texture.
Q: Can I prep ahead?
A: Yes—roast sprouts and make glaze up to 1 day ahead. Assemble and reheat before serving.
Q: What if I don’t have cranberry juice?
A: Use orange juice or pomegranate juice; add a splash more vinegar to balance.
Q: How do I store leftovers?
A: Airtight container, 3 days refrigerated. Reheat in oven or air fryer for best texture.
