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This vibrant dish of Roasted Balsamic Brussels Sprouts with Feta & Craisins is a fantastic blend of textures and flavors. The caramelized Brussels sprouts pair beautifully with the tangy balsamic vinegar, sweet cranberries, and creamy feta cheese, making it an ideal side dish for any meal. Perfect for holiday gatherings or a simple weeknight dinner, this recipe will be a crowd-pleaser!

Why You’ll Love It:

Balanced Flavors: The nuttiness of roasted Brussels sprouts meets the sweetness of dried cranberries, the creaminess of feta, and the tanginess of balsamic vinegar—a combination that brings out the best in each ingredient.
Quick and Easy: With just a few simple steps, this dish is easy to throw together and makes a great addition to any meal.
Healthy and Nutrient-Packed: Brussels sprouts are loaded with fiber, vitamins C and K, and antioxidants. Plus, feta and cranberries add calcium, flavor, and just a touch of sweetness.
Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, this side dish is festive, crowd-pleasing, and universally appealing.

Key Ingredients:

Each ingredient here plays an essential role in creating a delightful balance of flavors and textures. Here are some pointers on making the most of them:

Brussels Sprouts: Choose medium-sized Brussels sprouts for even cooking and perfect texture. They should be firm and vibrant green. Trim the stems and slice them in half to ensure they roast evenly.
Balsamic Vinegar: High-quality balsamic vinegar is a game-changer, especially when used as a finishing touch. If you prefer a sweeter glaze, you could reduce the vinegar to create a thicker, syrupy drizzle.
Dried Cranberries (Craisins): For that pop of sweetness, dried cranberries add a delightful contrast to the savory sprouts. If you’d like a tarter version, try dried cherries or even chopped dried apricots.
Feta Cheese: Crumbled feta adds creamy, tangy flavor. If you’re looking for a subtler taste, consider goat cheese or even blue cheese for a bolder option.
Olive Oil: Use extra-virgin olive oil for a rich, peppery base flavor that works beautifully with the roasted Brussels sprouts.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions

Preheat Oven
Preheat your oven to 400°F (200°C).
Lightly grease a large baking sheet with olive oil.

Prepare the Brussels Sprouts
Trim the stems off 1 lb of Brussels sprouts, leaving a bit of the stem to keep each sprout together.
Slice each Brussels sprout in half lengthwise through the stem.
Arrange the sprouts in a pile on the baking sheet.

Season the Brussels Sprouts
In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.
Pour the mixture over the Brussels sprouts, then use your hands to massage it in, ensuring all sprouts are coated.
Spread the sprouts into a single layer on the baking sheet, and sprinkle with salt and pepper to taste.

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Roast the Brussels Sprouts
Roast the Brussels sprouts in the preheated oven for 20 minutes.
Remove the baking sheet, turn the sprouts over, and roast for an additional 20 minutes or until the Brussels sprouts are fork-tender and crispy on the edges.

Finish and Serve
Transfer the roasted Brussels sprouts to a large mixing bowl.
Drizzle with the remaining 1 tablespoon of balsamic vinegar and toss to coat evenly.
Add 1/4 cup dried cranberries and 1/4 cup crumbled feta to the bowl, tossing gently to combine.
Taste and adjust seasoning as needed, adding more salt and pepper if desired.

Serving Suggestions:

Roasted Balsamic Brussels Sprouts with Feta & Craisins is versatile and pairs well with various main dishes. Here are some pairing ideas to elevate your meal:

Holiday Feasts: This dish is perfect for Thanksgiving or Christmas dinner alongside turkey, roast beef, or ham.
Chicken or Fish: The sweetness and tangy flavors complement grilled or roasted chicken, salmon, or pork tenderloin beautifully.
Grain Bowls: For a nourishing bowl, add these Brussels sprouts to cooked quinoa or farro with a drizzle of extra balsamic and olive oil.
Sandwiches or Wraps: Add a spoonful to sandwiches or wraps with grilled chicken or turkey, arugula, and a touch of mustard for a burst of flavor.

Storage and Meal Prep Tips:

This dish is wonderful for meal prep or as a make-ahead side dish. Here’s how to keep it fresh:

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit, making this side even more delicious the next day.
Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes to keep the sprouts crispy. Alternatively, a quick sauté in a hot pan works well if you’re short on time.
Freezing: Freezing isn’t recommended as the texture of the Brussels sprouts and feta can change after thawing. This dish is best enjoyed fresh or within a few days of making it.

Variations to Try:

Get creative with these variations to make this dish your own:

Maple Balsamic Glaze: Swap the final balsamic drizzle with a maple balsamic reduction. Simply reduce 3 tablespoons of balsamic vinegar with 1 tablespoon of maple syrup until thickened, then drizzle over the finished dish.
Add Toasted Nuts: Amp up the nutty flavor with toasted almonds, pecans, or walnuts sprinkled over the top.
Herb Boost: Add fresh herbs like rosemary or thyme to the Brussels sprouts before roasting, or sprinkle fresh parsley or chives on top just before serving.
Spicy Kick: If you like a bit of heat, add a pinch of crushed red pepper flakes to the oil and balsamic mixture before tossing with the Brussels sprouts.
Pomegranate Seeds: For a festive twist, add pomegranate arils instead of or in addition to cranberries for a pop of color and tart sweetness.

Conclusion:

These Roasted Balsamic Brussels Sprouts with Feta & Craisins are a delicious, satisfying side that brings out the best in Brussels sprouts. With minimal ingredients and a few easy steps, you can create a dish that’s loaded with texture, taste, and vibrant colors. Perfect for weeknights or special occasions, this recipe is sure to become a new favorite on your table.