Easy and delicious, these roasted Brussels sprouts with feta are finished with fresh lemon and balsamic glaze. This veggie side dish is savory, sweet, and simply irresistible! A must-try if you love Brussels sprouts.
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Why You'll love this recipe
- The combination of Brussels sprouts, feta, balsamic glaze and lemon is incredibly delicious! Earthy Brussels sprouts, salty feta, sweet balsamic glaze finished a a little acidity from fresh lemon makes every bites a delight. So good!
- This recipe is simple, easy but elevated. Adding a little cheese to veggies makes them even more delicious and encourages kids (and adults!) to eat more of them like these roasted carrots and cauliflower, baked tomatoes and roasted asparagus and carrots. With only 4 ingredients (plus oil and spices) this recipe is great for a weeknight dinner, or a side dish for a gathering or holiday dinner.
- Brussels sprouts are a very nutritious cruciferous veggie. Rich in fiber and vitamins. If you love them like I do, check out my popular Brussels sprouts with pancetta and roasted with carrots and hot honey.
Key Ingredients
- Brussels sprouts: the star of the show. When trimming the end, don't cut them too high or the layers might fall off. The size will define the cooking time, they should be soft but still a tad firm for perfection. Choose them bright green, firm without wilted or yellow leaves.
- Feta: it's a low-lactose cheese. It has such a unique flavor, and goes amazingly well with veggies.
- Olive oil and spices: I keep it very simple with my go-to mix of garlic powder, onion powder, salt and pepper. Feel free to switch up the seasoning, use Italian seasoning, or any seasoning mix you love.
- Lemon: fresh lemon juice is best for this recipe. It adds the acidity that balances this recipe with the earthy taste of the veggie, the saltiness of the feta and sweetness of the balsamic glaze. It's a must in my opinion for this recipe.
How to make these brussels sprouts with feta
- Preheat oven to 425° Fahrenheit. Line a large baking sheet with parchment paper.
Trim the base of each Brussels sprouts, then chop them in half lengthwise.
Place the sprouts in bowl and toss them in olive oil until well coated.
Mix the spices together then sprinkle them over the Brussels sprouts and toss until well coated.
Place each half flat side down on a single layer. Place in oven and roast unbothered for 13-20 minutes depending on their size (check doneness at 12-13 minutes by poking with fork)
Once the Brussels sprouts are almost ready, remove from oven and sprinkle all over with crumbled feta. Continue roasting for 2-3 minutes.
Check the doneness by poking a couple Brussels sprouts with fork. Remove from oven, sprinkle fresh lemon juice, pinch of salt and pepper, and a drizzle of balsamic glaze. Gently toss, serve with side of choice and enjoy!
More Veggie Recipes
If you love vegetables, check these out!
Tips
- The cooking time of the Brussels sprouts can vary a lot depending on their size and freshness. Sometimes they're ready in barely 15 minutes, sometimes they need a little over 20. Poke them with a fork to check the doneness.
- Leave the Brussels sprouts alone while they roast. No need to flip them.
- Don't trim the Brussels sprouts too much, if you cut the little bottom part too high, the layers of leaves of the sprouts might be falling off.
- It's best to use a little more oil than not enough, it helps them caramelize.
- Don't overcrowd the baking sheet. Use a large one so the veggies have room.
- Add extras to the dish if you'd like. Dried cranberries, walnuts, pine nuts, pumpkin seeds... Or some heat like a pinch of red pepper flakes or hot sauce.
- Use a good balsamic glaze to finish the dish. Add less at first and more as needed. Too much can be a little too sweet.
Frequently Asked Questions
You can stack them together on the baking sheets or add them on top of other Brussels sprouts. Save them and chop them to use in salads, you can roast them (or air fry them) for 5-ish minutes to get them crispy and add them to dishes like pasta.
Yes you can. It'll change the flavor profile of the recipe but Parmesan, blue cheese or goat cheese work great with Brussels sprouts too.
No, not for this recipe. They're roasted as is. I'd only blanch them if you were making smashed Brussels sprouts.
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Brussels Sprouts with Feta
Equipment
- sharp knife
Ingredients
- 1 ½ -2 pounds Brussels Sprouts
- 1 ½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper more or less to taste
- 4-6 ounces feta cheese crumbled
- ½ fresh lemon juiced
- 1-2 tablespoons balsamic glaze
Instructions
- Preheat oven to 425° Fahrenheit. Line a large baking sheet with parchment paper.
- Trim the base of each Brussels sprouts, then chop them in half lengthwise.
- Place the sprouts in a large bowl and toss them in olive oil until well coated.
- Mix the spices together then sprinkle them over the Brussels sprouts and gently toss until well coated.
- Place each half flat side down on a single layer. (optional: spray top of sprouts slightly with oil spray if it feels it needs a bit more oil) Place in preheated oven on the middle rack, and roast unbothered for 13-20 minutes depending on their size (check doneness at 13 minutes by poking with a fork)
- Once the Brussels sprouts are almost ready, remove from the oven and sprinkle all over with the crumbled feta. Transfer back to oven and continue roasting for 2-3 minutes just to get the cheese warm and softened.
- Check the doneness by carefully poking a couple Brussels sprouts with fork. Remove from oven, sprinkle fresh lemon juice, a pinch of salt and pepper, and a drizzle of balsamic glaze. Gently toss with a spatula, serve with side of choice and enjoy!
Notes
- Cooking time will vary depending on your oven, the size of the Brussels sprouts and your preferred consistency (check doneness at 13 mins).
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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