Crispy Brussels Sprout Skewers with Feta Cream Drizzle

Crispy Brussels Sprout Skewers with Feta Cream & Cranberry Pistachio Drizzle

These crispy Brussels sprout skewers come together in under 30 minutes and make an unforgettable appetizer or side dish. The sprouts get beautifully charred and tender, then get draped in a cool, whipped feta cream and finished with a sweet-tart cranberry pistachio drizzle. It’s a balance of textures and flavors that feels both special and approachable.

I first made these for a small gathering during the holidays, and they disappeared before the main course even hit the table. There’s something about serving vegetables on skewers that makes people reach for seconds without thinking twice. This recipe has since become my go-to for any occasion where I want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

• Comes together in under 30 minutes with minimal hands-on work
• Crispy edges on the sprouts with a creamy, tangy feta sauce underneath
• The cranberry pistachio drizzle adds a festive pop of color and sweetness
• Perfect for entertaining – easy to assemble and serve as finger food
• Vegetarian-friendly and can be made dairy-free with simple swaps

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 8–10 short skewers (soaked if wooden)

For the Feta Cream:

• 4 oz feta cheese, crumbled
• 2 oz cream cheese, softened
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 2 tbsp fresh dill, chopped (optional)

For the Cranberry Pistachio Drizzle:

• 1/3 cup dried cranberries
• 1/4 cup shelled pistachios
• 2 tbsp maple syrup or honey
• 1 tbsp apple cider vinegar
• 1 tbsp water
• Pinch of red pepper flakes (optional)

Instructions

• Preheat your oven to 425°F (220°C) or prepare an outdoor grill for medium-high heat.
• In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
• Thread the sprouts onto skewers, placing them cut-side down for even charring. Leave a little space between each sprout.
• Arrange the skewers on a baking sheet or directly on the grill grates. Roast or grill for 18–22 minutes, flipping halfway, until the edges are deeply browned and crispy.
• While the sprouts cook, make the feta cream. Combine feta, cream cheese, yogurt, lemon juice, and garlic in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Stir in fresh dill if using.
• For the drizzle, combine dried cranberries, pistachios, maple syrup, vinegar, and water in a small saucepan. Warm over medium heat for 3–4 minutes, stirring until the cranberries soften and the mixture thickens slightly. Let cool for a minute.
• Spread the feta cream onto a serving platter. Arrange the hot skewers on top, then spoon the cranberry pistachio drizzle over the sprouts. Serve immediately.

Pro Tips

• For the crispiest sprouts, make sure they are completely dry before tossing with oil. Any moisture will steam them instead of roasting.
• Don’t overcrowd the skewers – leave a small gap between each sprout so the heat circulates evenly and caramelization happens faster.
• If using wooden skewers, soak them in water for at least 20 minutes before grilling or roasting to prevent burning.
• The feta cream can be made a day ahead and stored in the fridge. Let it sit at room temperature for 10 minutes before serving for the best texture.
• For a dairy-free version, substitute the feta with a plant-based alternative and use coconut cream instead of cream cheese and yogurt.

Variations

• Add a drizzle of balsamic glaze over the finished skewers for extra depth of flavor.
• Swap the pistachios for toasted walnuts or pecans if that’s what you have on hand.
• Try this with other sturdy vegetables like halved radicchio wedges or thick slices of zucchini for a mixed skewer platter.
• For a spicy kick, add a minced chili or a pinch of cayenne to the cranberry drizzle while it warms.

Frequently Asked Questions

• Can I make these ahead of time? The feta cream and drizzle can be prepared up to two days in advance. Roast the sprouts just before serving for the best texture.
• How do I reheat leftovers? Reheat the skewers in a 400°F oven or air fryer for 5–7 minutes. The microwave will make them soggy.
• Can I use frozen Brussels sprouts? Fresh sprouts work best here. Frozen ones release too much moisture and won’t get crispy.
• What can I serve with these skewers? They pair well with grilled meats, roasted chicken, or a grain bowl. They also work beautifully as a vegetarian main with a side of warm pita or flatbread.
• How do I make the feta cream smoother? Let the cream cheese come to room temperature before blending. If the mixture seems too thick, add a teaspoon of milk or extra yogurt.
• Can I skip the skewers? Absolutely. Roast the halved sprouts on a sheet pan and serve them piled over the feta cream with the drizzle on top.

More Recipes You’ll Love

• Honey Balsamic Brussels Sprouts Skewers
• Crispy Smashed Brussels with Boursin & Chili
• Roasted Brussels Sprouts and Sweet Potato
• Roasted Carrots and Brussels Sprouts with Feta
• Cranberry Balsamic Flatbread with Goat Cheese and Arugula

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.