Description
A sweet and savory side dish featuring crispy roasted Brussels sprouts tossed in a maple glaze, topped with crumbled feta and toasted pecans.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 cup maple syrup
- 2 tbsp balsamic vinegar
- 1/2 cup pecans, roughly chopped
- 1/2 cup crumbled feta cheese
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp fresh thyme leaves (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 20-25 minutes, stirring halfway, until sprouts are tender and edges are crispy.
- While sprouts roast, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
- In a small saucepan, combine maple syrup and balsamic vinegar. Simmer over low heat for 5 minutes until slightly thickened.
- Transfer roasted sprouts to a serving bowl. Drizzle with maple glaze and toss to coat. Top with toasted pecans, crumbled feta, and fresh thyme if using. Serve warm.
Notes
You can customize the seasonings to taste.