Balsamic Brussels Sprouts with Feta and Walnuts: A Flavor Explosion!

Brussels sprouts often get a bad rap, but this recipe will change your mind! Roasting them brings out their natural sweetness, and the balsamic glaze, salty feta, and crunchy walnuts create a symphony of flavors and textures that will have you craving more. This Balsamic Brussels Sprouts with Feta and Walnuts dish is a perfect side for holiday meals, weeknight dinners, or even a sophisticated appetizer. It’s easy to make, packed with nutrients, and absolutely delicious. Get ready to transform these often-overlooked vegetables into a culinary masterpiece!

## Why This Recipe Works

* **Roasting Brings Out the Best:** Roasting Brussels sprouts at high heat caramelizes their outer layers, creating a slightly crispy exterior and a tender interior, minimizing any bitterness.
* **Balsamic Glaze Adds Depth:** The balsamic glaze provides a sweet and tangy counterpoint to the sprouts’ earthy flavor, creating a complex and addictive taste.
* **Feta Provides a Salty Kick:** The salty and creamy feta cheese balances the sweetness of the balsamic and adds a delightful textural element.
* **Walnuts Offer Crunch and Nutty Flavor:** Toasted walnuts contribute a satisfying crunch and a warm, nutty flavor that complements the other ingredients perfectly.
* **Simple and Quick:** This recipe requires minimal prep time and only a handful of ingredients, making it ideal for busy weeknights.

## Ingredients You’ll Need

* **Brussels Sprouts:** 1.5 pounds, trimmed and halved (or quartered if large). Choose Brussels sprouts that are firm, bright green, and tightly closed. Avoid any that are yellowing or have loose leaves.
* **Olive Oil:** 3 tablespoons. Use a good quality extra virgin olive oil for the best flavor.
* **Balsamic Vinegar:** 1/4 cup. Opt for a good quality balsamic vinegar, as it will make a big difference in the final flavor. A thicker balsamic glaze can also be used, adjusted for sweetness.
* **Maple Syrup (or Honey):** 1 tablespoon. This adds a touch of sweetness to balance the acidity of the balsamic vinegar. Adjust to your preference.
* **Dijon Mustard:** 1 teaspoon. Dijon mustard adds a subtle tang and helps emulsify the balsamic glaze.
* **Garlic:** 2 cloves, minced. Freshly minced garlic adds a pungent aroma and flavor.
* **Salt:** 1/2 teaspoon, or to taste. Use sea salt or kosher salt for the best flavor.
* **Black Pepper:** 1/4 teaspoon, or to taste. Freshly ground black pepper adds a subtle spice.
* **Feta Cheese:** 4 ounces, crumbled. Use a good quality feta cheese. Greek feta is generally a good choice.
* **Walnuts:** 1/2 cup, roughly chopped. Toasting the walnuts enhances their flavor and crunch. You can use pre-toasted walnuts or toast them yourself.
* **Optional Garnishes:** Fresh parsley, chopped; red pepper flakes (for a touch of heat).

## Equipment

* **Large Baking Sheet:** A large baking sheet allows the Brussels sprouts to roast evenly without overcrowding.
* **Parchment Paper (Optional):** Lining the baking sheet with parchment paper makes cleanup easier.
* **Large Bowl:** For tossing the Brussels sprouts with the oil and seasonings.
* **Small Bowl or Jar:** For whisking or shaking the balsamic glaze.
* **Whisk or Fork:** For emulsifying the balsamic glaze.
* **Knife and Cutting Board:** For trimming and halving the Brussels sprouts and mincing the garlic.

## Step-by-Step Instructions

Here’s how to make these delicious Balsamic Brussels Sprouts with Feta and Walnuts:

**1. Prepare the Brussels Sprouts:**

* Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated for optimal roasting.
* Wash and dry the Brussels sprouts thoroughly. Moisture can prevent them from browning properly.
* Trim the ends of the Brussels sprouts and remove any loose or discolored outer leaves. If the Brussels sprouts are large, cut them in half or quarter them so they are roughly the same size. This ensures even cooking.

**2. Toss with Oil and Seasonings:**

* In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure the Brussels sprouts are evenly coated with oil. This helps them to brown and crisp up in the oven. Don’t overcrowd the bowl; you may need to do this in batches.

**3. Roast the Brussels Sprouts:**

* Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will steam the Brussels sprouts instead of roasting them. If necessary, use two baking sheets.
* Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through. Keep an eye on them towards the end of the roasting time to prevent them from burning. The edges should be nicely caramelized.

**4. Prepare the Balsamic Glaze:**

* While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small bowl or jar, whisk together the balsamic vinegar, maple syrup (or honey), Dijon mustard, and minced garlic. Make sure the ingredients are well combined. You can also shake the ingredients in a jar with a tight-fitting lid.

**5. Toast the Walnuts (Optional but Recommended):**

* While the Brussels sprouts are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Be careful not to burn them. Alternatively, you can toast them in the oven alongside the Brussels sprouts for the last 5-10 minutes of roasting time. Watch them carefully to prevent burning.

**6. Assemble the Dish:**

* Once the Brussels sprouts are roasted, transfer them to a serving bowl. Drizzle the balsamic glaze over the Brussels sprouts and toss to coat. Gently toss to avoid crushing the sprouts.
* Sprinkle the crumbled feta cheese and toasted walnuts over the top. Garnish with fresh parsley or red pepper flakes, if desired.

**7. Serve Immediately:**

* Serve the Balsamic Brussels Sprouts with Feta and Walnuts immediately while they are still warm and the feta is melty. They can be served as a side dish or as an appetizer.

## Tips for the Best Balsamic Brussels Sprouts

* **Don’t Overcrowd the Baking Sheet:** Overcrowding will cause the Brussels sprouts to steam instead of roast, resulting in soggy sprouts. Use two baking sheets if necessary.
* **Roast at a High Temperature:** A high temperature is essential for achieving crispy, caramelized Brussels sprouts.
* **Use Good Quality Balsamic Vinegar:** The quality of the balsamic vinegar will significantly impact the flavor of the glaze. Opt for a good quality balsamic vinegar for the best results.
* **Adjust the Sweetness to Your Liking:** If you prefer a less sweet glaze, reduce the amount of maple syrup or honey. You can also use a balsamic glaze that is already sweetened.
* **Toast the Walnuts:** Toasting the walnuts enhances their flavor and adds a satisfying crunch. Don’t skip this step!
* **Serve Immediately:** Balsamic Brussels Sprouts are best served immediately while they are still warm and the feta is melty. They can be reheated, but they will lose some of their crispness.
* **Add a little lemon juice**: Squeeze a bit of fresh lemon juice after roasting for extra brightness.

## Variations and Substitutions

* **Add Bacon:** Cooked and crumbled bacon adds a smoky and salty flavor that complements the Brussels sprouts and balsamic glaze perfectly.
* **Use Different Nuts:** Pecans, almonds, or pine nuts can be substituted for walnuts. Toast them before adding them to the dish.
* **Substitute the Cheese:** Goat cheese or Parmesan cheese can be used in place of feta cheese. Each cheese will provide a different flavor profile.
* **Make it Vegan:** Omit the feta cheese or substitute it with a vegan feta alternative. Use maple syrup instead of honey.
* **Add Dried Cranberries:** Dried cranberries add a touch of sweetness and chewiness.
* **Spice it Up:** Add a pinch of red pepper flakes to the balsamic glaze for a touch of heat.
* **Different Vegetables**: Try this same recipe with broccoli or cauliflower!

## Serving Suggestions

These Balsamic Brussels Sprouts with Feta and Walnuts make a delicious side dish for a variety of meals. Here are a few serving suggestions:

* **Holiday Meals:** Perfect for Thanksgiving, Christmas, or Easter.
* **Weeknight Dinners:** Serve alongside roasted chicken, pork, or fish.
* **Vegetarian Main Course:** Combine with quinoa or lentils for a hearty and satisfying vegetarian meal.
* **Appetizer:** Serve as a sophisticated and flavorful appetizer for parties or gatherings.
* **Salad Topping:** Add to salads for a boost of flavor and nutrients.

## Make-Ahead Instructions

* You can trim and halve the Brussels sprouts up to 2 days in advance and store them in an airtight container in the refrigerator.
* The balsamic glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
* The walnuts can be toasted up to 1 week in advance and stored in an airtight container at room temperature.
* Roast the Brussels sprouts just before serving for the best results. While you can reheat them, they will lose some of their crispness.

## Storage Instructions

* Store leftover Balsamic Brussels Sprouts with Feta and Walnuts in an airtight container in the refrigerator for up to 3 days.
* Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat.

## Nutritional Information (approximate, per serving)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 5-7g
* Cholesterol: 20-30mg
* Sodium: 300-400mg
* Carbohydrates: 20-25g
* Fiber: 5-7g
* Sugar: 10-12g
* Protein: 8-10g

(Nutritional information may vary depending on specific ingredients and serving sizes.)

## Balsamic Brussels Sprouts with Feta and Walnuts Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1.5 pounds Brussels sprouts, trimmed and halved
* 3 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup balsamic vinegar
* 1 tablespoon maple syrup (or honey)
* 1 teaspoon Dijon mustard
* 2 cloves garlic, minced
* 4 ounces feta cheese, crumbled
* 1/2 cup walnuts, roughly chopped and toasted
* Optional garnishes: Fresh parsley, chopped; red pepper flakes

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Wash, dry, and trim Brussels sprouts. Halve or quarter if large.
3. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
4. Spread Brussels sprouts in a single layer on a baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until tender and browned.
6. While Brussels sprouts roast, whisk together balsamic vinegar, maple syrup, Dijon mustard, and garlic.
7. If not already toasted, toast walnuts in a dry skillet or oven until fragrant and lightly browned.
8. Transfer roasted Brussels sprouts to a serving bowl.
9. Drizzle balsamic glaze over Brussels sprouts and toss to coat.
10. Sprinkle crumbled feta cheese and toasted walnuts over the top.
11. Garnish with fresh parsley or red pepper flakes, if desired.
12. Serve immediately.

Enjoy your flavorful and healthy Balsamic Brussels Sprouts with Feta and Walnuts! This recipe is sure to become a new favorite.

## Enjoy!

We hope you enjoy this recipe for Balsamic Brussels Sprouts with Feta and Walnuts! It’s a delicious and easy way to add more vegetables to your diet. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. Happy cooking!