Easy yummy way to enjoy Brussels sprouts.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet.

  • Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes.

  • Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.

Nutrition Facts

227 calories; protein 5.2g; carbohydrates 21.8g; fat 14.7g; cholesterol 8.4mg; sodium 155.8mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2015
Fantastic recipe! The flavours are very well combined here. The lightly sweet maple flavor melds so well with the tang of the balsamic vinegar. I toned down the garlic and only had pine nuts and goat cheese on hand. The roasted, earthy flavour of the brussels sprouts and the delicate cheese just seem to be meant for each other. A wonderful array of warm flavours for a winter delight! Thank you for this recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
05/13/2015
I had to pull my sprouts out of the oven at about 30 minutes because all of the liquid had become a big burned mess of charcoal on my cookie sheet. Next time, I'll start roasting the sprouts and then add the rest of the ingredients about half way through the cooking process. I will also add more of the liquid ingredients. I think that the flavor will be fantastic it doesn't burn. Read More
(3)
24 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/02/2015
I located this recipe after having a a similar 'appetizer' in a restaurant. This was awesome. After reviewing several other recipe comments on line, I made some minor adjustments in the temperature and cooking time: 400 degrees and I watched it very closely. It took about 25 minutes for the sprouts to bake to a golden brown. I shook the pan frequently. Also, we're not crazy about feta, so I used shaved parmesan instead. Yum!!!!! Read More
(5)
Rating: 5 stars
02/27/2015
Fantastic recipe! The flavours are very well combined here. The lightly sweet maple flavor melds so well with the tang of the balsamic vinegar. I toned down the garlic and only had pine nuts and goat cheese on hand. The roasted, earthy flavour of the brussels sprouts and the delicate cheese just seem to be meant for each other. A wonderful array of warm flavours for a winter delight! Thank you for this recipe. Read More
(5)
Rating: 3 stars
05/13/2015
I had to pull my sprouts out of the oven at about 30 minutes because all of the liquid had become a big burned mess of charcoal on my cookie sheet. Next time, I'll start roasting the sprouts and then add the rest of the ingredients about half way through the cooking process. I will also add more of the liquid ingredients. I think that the flavor will be fantastic it doesn't burn. Read More
(3)
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Rating: 5 stars
05/30/2017
This is my favorite brussel sprouts recipe. I love it just as written; AND I've played with it. Comes out yummy either way. I've used pancake syrup when I didn't have maple syrup - still works; omitted the walnuts or cranberries (only when I had to), still yummy (but not as sweet minus the cranberries); substituted the feta with goat or blue cheese (cuz that's what I had and you can't omit the cheese!) - yumm-o! (Think I like the goat cheese the best, honestly. ) As far as the temp. - when I used an older pan for roasting, it burnt at 450. However, I purchased a new pan and magically, the recipe works perfectly every time. Granted, I check it every 10 minutes and stir it up, but it doesn't burn anymore and caramelizes perfectly. Thanks for sharing this family-favorite recipe! Read More
(3)
Rating: 5 stars
05/10/2018
Hubby said this was definitely "company worthy". I liked it because not only was it delicious but it was easy and "hands off". Read More
(2)
Rating: 5 stars
11/25/2015
I will definitely make this again; it was marvelous. Per advice here and elsewhere on the internet I set the oven at 400 instead of 450. The sprouts took 25 minutes to become tender and golden brown and the sauce thick without burning but I was also toasting the walnuts on a separate cookie sheet for some of that which may have added to the cooking time. Read More
(2)
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Rating: 5 stars
06/08/2015
Very tasty! I like the feta and cranberries, very good combination. Read More
(2)
Rating: 4 stars
11/27/2018
Good dish which I will make again. There were a couple of issues. Cranberries syrup balsamic = too sweet! Next time I will just skip the syrup altogether. The cook time is too long at such a high temperature at least for my oven. Take a look at about 25 minute mark and pull out when you see the flat tops are golden brown color. Also drain the excess liquid before putting on the sheet to prevent smoke from burning of all those sugars. 450F is scorching hot. BTW I used Almonds although I do think walnuts would be better. The pic in this recipe showed pine nuts. Read More
(1)
Rating: 5 stars
03/01/2017
I am admittedly not a huge fan of brussels sprouts but this recipe may have changed that. I'm trying to eat more of a plant based diet without getting bored with plain steamed, roasted, or raw vegetables. I had this over rice with a salad and it was a perfect meal. Read More
(1)
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