Roasted Brussels Sprouts with Cranberries and Feta are the ones that disappear before the main course even reaches the table. They roast hard, cut side down, until the edges go deep brown, then get glazed with maple, Dijon, and a splash of balsamic, tossed with toasted walnuts and dried cranberries, and finished with crumbled feta.
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Roasted Brussels Sprouts with Cranberries and Feta Recipe
The trick to good roasted Brussels sprouts is heat and patience. They go in cut side down on a hot pan and get left alone until the flat sides are properly caramelized, not just softened. The maple glaze goes on near the end so it clings instead of burning, and the feta goes on at the very end so it stays in distinct salty crumbles instead of melting away.
It is one pan, about 40 minutes, and it holds its own next to turkey, ham, or a big roast without needing a second dish.
Ingredients
- Brussels sprouts - trimmed and halved through the stem so they hold together on the pan.
- Olive oil, salt, pepper - just enough to season them well before they roast.
- Walnuts - toasted right on the pan in the last few minutes. Pecans work too if that is what you have.
- Maple syrup, Dijon mustard, balsamic vinegar - whisked together into a glaze with sweetness, sharpness, and a little tang.
- Dried cranberries - added off the heat so they stay soft and chewy instead of drying out further in the oven.
- Feta cheese - crumbled over the top at the very end.
- Orange zest - optional, a little brightness that plays well with the maple and cranberries.
Julia's Tip
Give every sprout its own space on the pan, cut side down. If they are crowded or stacked, they steam instead of roast and you lose the caramelized edge that makes this dish worth making. Use two pans if you need to.
For more ideas to round out the table, my make ahead Thanksgiving sides are built to be prepped early and finished fast.
How To Make Roasted Brussels Sprouts with Cranberries and Feta - Step By Step Photos
- Heat the oven to 425 degrees Fahrenheit. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a large baking sheet, cut side down, with room between them.
- Roast for 15 to 20 minutes, until the cut sides are deeply browned and the loose outer leaves are dark and crisp.
- Whisk the maple syrup, Dijon mustard, and balsamic vinegar together. Scatter the walnuts over the pan, pour the maple mixture over the sprouts, and toss to coat.
- Return to the oven for 5 to 8 minutes, until the walnuts smell toasted and the glaze has caught on the edges. Watch closely, nuts burn fast at this stage.
- Transfer to a serving platter and toss through the cranberries while still hot. Scatter the feta and orange zest over the top and serve right away.
If you love Brussels sprouts in a totally different form, my Brussels sprouts pasta is worth a look too.
What To Serve With Roasted Brussels Sprouts
- How to Make Roasted Turkey
- More from my best salads for Thanksgiving roundup
- Warm dinner rolls to catch the extra glaze
Tips
- Buy sprouts that are roughly the same size. They halve evenly and cook at the same rate.
- Do not glaze too early. Maple syrup added at the start burns before the sprouts finish roasting.
- Watch the walnuts closely. They go from toasted to burnt in under a minute once the glaze is on.
- Add the feta at the table, not in the oven. It melts and disappears if it goes in too early.
- Serve them warm, not hot. A few minutes of rest lets the glaze settle and the flavors come together.
Variations
- Swap the nut. Pecans, almonds, or pumpkin seeds all work in place of walnuts.
- Swap the cheese. Goat cheese is a close swap for feta, or leave it off for a dairy free side.
- Add some heat. A pinch of red pepper flakes scattered on with the feta plays well against the sweetness.
- Make it a main. Add crispy chickpeas or diced roasted squash and serve over grains for a full meal.
- Add bacon. A few tablespoons of crisped, chopped bacon scattered on top never hurts.
Can I Make This Ahead For A Holiday Dinner?
Yes. Roast the sprouts up to 3 hours ahead and leave them at room temperature. Reheat at 400 degrees Fahrenheit for about 5 minutes, then add the walnuts, glaze, cranberries, and feta just before serving so everything stays fresh and distinct.
Why Are My Roasted Brussels Sprouts Soggy Instead Of Crispy?
Usually a crowded pan. If the sprouts are touching or stacked, they trap steam instead of browning. Spread them out with real space between each one, cut side down, and use two pans if your baking sheet is not big enough for a single layer.
How To Store Roasted Brussels Sprouts with Cranberries and Feta
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Warm in a hot oven or air fryer for a few minutes to bring back some crispness. The microwave works but softens them.
- To Freeze. Not recommended. Roasted Brussels sprouts turn mushy once thawed, this one is best made fresh or a few hours ahead.
More Thanksgiving Side Dishes You'll Love
Before You Head Out
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Recipe Card
Roasted Brussels Sprouts with Cranberries and Feta
Ingredients
Equipment
Method
- Heat the oven to 425 degrees Fahrenheit. Toss the halved Brussels sprouts with the olive oil, salt, and pepper, then spread them over a large baking sheet, turning every one cut side down. Give them room, a crowded pan steams instead of roasting.
- Roast for 15 to 20 minutes, until the flat cut sides are deeply browned and the loose outer leaves have gone dark and crisp.
- Whisk the maple syrup, Dijon mustard, and balsamic vinegar together in a small bowl. Scatter the walnuts over the pan, pour the maple mixture across the sprouts, and toss everything to coat.½ cup walnuts, 3 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon balsamic vinegar
- Return the pan to the oven for 5 to 8 minutes, until the walnuts smell toasted and the glaze has caught on the edges. Watch closely at this stage, nuts go from toasted to burnt fast.
- Tip everything onto a serving platter and toss through the dried cranberries while the sprouts are still hot. Scatter the feta and orange zest over the top and serve right away, while the sprouts are warm and the feta stays in distinct crumbles.½ cup dried cranberries, ⅓ cup feta cheese, ½ teaspoon orange zest
Notes
- Cut side down is the whole recipe: a halved sprout laid flat on hot metal browns properly. Tumbled on at random, they roast unevenly and never develop that caramelized face.
- The glaze goes in late: sugar added at the start burns long before the sprouts are tender. Adding it for the last 5 to 8 minutes is what turns it into a glaze instead of a scorched layer.
- Feta last, off the heat: added in the oven it melts into the pan and disappears. Added on the platter it stays in salty crumbles against the sweet glaze.
- Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for a few minutes, the microwave makes them soggy.
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Full Nutrition Disclaimer can be found here.
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