Crispy Brussels Sprouts with Cranberries, Pecans and Feta

Crispy Brussels Sprouts with Cranberries, Pecans and Feta

Brussels Sprouts pair with creamy feta, dried cranberries and crunchy pecans to create a savory side dish that is perfect for the holidays or a new way to get your family to eat their brussels sprouts.

Yields: 4-6 servings


  • 1 lb. brussels sprouts, rinsed, trimmed and cut in half
  • 2 Tablespoons olive oil, divided
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon maple syrup or honey
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1/4 cup dried cranberries
  • 1/4 cup pecans halves
  • 1/4 cup crumbled feta or gorgonzola cheese


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine the brussels sprouts, 1 Tablespoon olive oil, salt and pepper. Spread on a baking sheet.
  3. Roast the brussels sprouts in the oven for 25 minutes, stirring occasionally until soft on the inside and just crispy on the inside.
  4. Remove from the oven and mix in the additional 1 Tablespoon olive oil, balsamic vinegar, maple syrup, pecans and cranberries.
  5. Place back in the oven for 5 minutes to toast the pecans and get the cranberries soft.
  6. Remove from the oven and place on a platter mixing in the feta cheese.
  7. Serve warm