Brussels Sprouts Feta Delight

This baked brussels sprouts recipe transforms the humble vegetable into a cheesy delight that converts even the most stubborn brussels sprouts skeptics. The feta cheese bakes directly into each sprout half, creating pockets of creamy, salty goodness that perfectly balances the natural earthy flavor of the vegetables. Then a sweet balsamic glaze adds the finishing touch that brings everything together.

I first made these for a dinner party where several guests claimed to hate brussels sprouts. By the end of the night, the dish was completely empty and I was sharing the recipe with everyone. The magic is in how the feta melts right into the sprouts rather than just sitting on top.

Ingredients

• 16 oz Brussels Sprouts: Fresh is best, look for bright green compact heads without yellowing leaves
• 6 oz Feta Cheese (crumbled): Provides the perfect salty contrast, Greek feta works especially well here
• 2 tbsp Balsamic Glaze: Adds sweetness to balance the savory elements, store bought works perfectly
• 1 tbsp Salted Butter: Creates richness and helps with browning
• 1 tbsp Olive Oil (extra virgin): Prevents butter from burning and adds flavor complexity
• 1/2 tsp Seasoning Salt: Ties everything together, look for one with garlic, salt, pepper, paprika, onion, and oregano

Step-by-Step Instructions

Prep the Brussels Sprouts:

Trim each brussels sprout by cutting off the woody stem end. Then slice each sprout in half from top to bottom. The halving is crucial as it creates a flat surface for maximum contact with the cheese and allows the inside to get perfectly tender while the outside edges caramelize.

Prepare the Baking Dish:

Preheat your oven to 400°F. Choose your baking vessel carefully. A ceramic cast iron dish works beautifully as it prevents sticking and promotes even cooking. If using a sheet pan, line with parchment paper for easier cleanup. Melt the butter completely and mix it with the olive oil. Using a basting brush, coat the bottom of your dish with about half of this mixture, ensuring even distribution.

Create the Cheese Base:

Spread the crumbled feta in an even layer across the buttered dish. This creates the magic foundation where the sprouts will nestle and absorb all that cheesy goodness during baking. Make sure the cheese is distributed evenly for consistent flavor throughout.

Position the Brussels Sprouts:

Place each brussels sprout half cut side down onto the cheese layer. Press down firmly, especially where you encounter thicker chunks of feta. The goal is to get each sprout making good contact with the cheese below. You can arrange them in neat rows or more randomly according to your preference.

Final Preparation and Seasoning:

Use a basting brush to apply the remaining butter and oil mixture over the tops of the brussels sprouts. This helps them get beautifully golden. Sprinkle the seasoning salt evenly over everything, ensuring each sprout gets its fair share of flavor.

Bake to Perfection:

Bake for 25 minutes in your preheated oven until the sprouts are tender and slightly crisp around the edges. The feta will melt into each sprout half, creating an incredible flavor infusion. Once done, let them rest untouched for 5-10 minutes to set properly.

Add the Final Touch:

While still hot, drizzle the balsamic glaze over the sprouts. The heat helps the glaze to slightly melt and coat the vegetables beautifully. The sweetness of the glaze perfectly complements the salty feta and savory brussels sprouts.

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The first time I made this dish, I accidentally used twice the feta called for, and discovered it was actually even better that way. Sometimes cooking mistakes lead to the best discoveries. My family now insists on the extra cheesy version every time I make it.

Making Ahead and Reheating

These brussels sprouts can be prepared earlier in the day up to the baking stage. Assemble everything in your baking dish, cover with plastic wrap, and refrigerate. When ready to serve, simply bake as directed, adding about 5 minutes to the cooking time since they'll be starting cold. Leftovers reheat beautifully in a 350°F oven for about 10 minutes. The microwave works in a pinch but you'll lose some of the wonderful textural contrast.

Perfect Pairings

These feta brussels sprouts pair wonderfully with roasted meats like chicken, turkey, or a perfectly cooked steak. For a vegetarian meal, serve alongside a wild rice pilaf or creamy polenta. The dish also works beautifully as part of a larger spread of Mediterranean inspired dishes. The slight sweetness from the balsamic glaze means you can serve this with a glass of Pinot Noir or a crisp Sauvignon Blanc.

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Variations Worth Trying

While the basic recipe is fantastic as is, consider adding toasted pine nuts in the last five minutes of baking for extra crunch and nutty flavor. A sprinkle of fresh herbs like thyme or oregano just before serving brightens everything up. For a more substantial dish, add cooked farro or quinoa and a drizzle of additional olive oil to create a warm grain salad that makes a perfect lunch. Another option is swapping the feta for goat cheese for a different but equally delicious tangy flavor profile.

Frequently Asked Questions

→ How do I prepare brussels sprouts for baking?

Trim the bottom stems and cut each brussels sprout in half for even cooking and better flavor absorption.

→ What type of feta cheese works best?

Use crumbled feta for easy distribution and a creamy texture when baked into the brussels sprouts.

→ Can I use a different glaze?

Yes, feel free to experiment with honey, maple syrup, or a homemade reduction for varying sweetness.

→ How do I ensure the sprouts don’t stick?

Use a ceramic baking dish or a sheet pan lined with parchment paper to prevent sticking.

→ What seasonings pair well with this dish?

A seasoning blend with garlic, pepper, paprika, and oregano works beautifully, but feel free to customize.