Description
These crispy Brussels sprout skewers are a delightful appetizer or side, featuring roasted sprouts with a tangy feta cream and a sweet-tart cranberry pistachio drizzle. Perfect for holiday gatherings or a unique weeknight treat.
Ingredients
Scale
For the Crust:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8–10 wooden skewers, soaked in water for 30 minutes
- For the Feta Cream: 4 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- For the Drizzle: 1/2 cup dried cranberries, chopped
- 1/4 cup shelled pistachios, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon water
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper. Thread 4-5 halves onto each skewer.
- Place skewers on prepared baking sheet. Roast for 20-25 minutes, turning halfway, until browned and crispy.
- While sprouts roast, make the feta cream: In a small food processor or blender, combine feta, yogurt, lemon juice, and olive oil. Blend until smooth. Season with pepper.
- For the drizzle: In a small saucepan, combine cranberries, pistachios, balsamic vinegar, honey, and water. Cook over medium heat for 3-4 minutes until slightly thickened.
- To serve, spread feta cream on a platter, top with crispy skewers, and drizzle with cranberry pistachio mixture. Serve warm.
Notes
You can customize the seasonings to taste. For extra crunch, add a sprinkle of smoked paprika before roasting.