Description
A festive and flavorful side dish featuring crispy Brussels sprouts coated in a crunchy pecan crust, topped with tangy feta, toasted walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup pecans, finely chopped
- 1/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, roughly chopped and toasted
- 1/4 cup dried cranberries
- 2 tbsp honey
- 2 tbsp cranberry juice
- 1 tbsp balsamic vinegar
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. In a separate bowl, mix chopped pecans and panko breadcrumbs. Press the Brussels sprouts into the pecan mixture to coat evenly, then arrange on the baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until sprouts are crispy and golden.
- While baking, make the glaze: In a small saucepan, combine honey, cranberry juice, and balsamic vinegar. Simmer over medium heat for 5-7 minutes until slightly thickened. Stir in dried cranberries and remove from heat.
- Transfer roasted Brussels sprouts to a serving dish. Drizzle with cranberry-honey glaze, then top with crumbled feta and toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.