Maple Pecan Brussels Sprouts with Cranberries and Feta
Brussels sprouts roasted cut side down until the edges are crisp and caramelized, then glazed with maple and Dijon, tossed with toasted pecans and dried cranberries, and finished with crumbled feta. A holiday side that takes one pan and about 25 minutes.
Equipment
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved through the stem
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup pecans, roughly chopped
- 2 tablespoons pure maple syrup, not pancake syrup
- 1 tablespoon Dijon mustard
- ⅓ cup dried cranberries
- ⅓ cup feta cheese, crumbled
- 1 pinch red pepper flakes, optional
Instructions
- Heat the oven to 425°F (220°C). Toss the halved Brussels sprouts with the olive oil, salt and pepper, then spread them over a large baking sheet and turn every one of them cut side down. Give them space. A crowded pan steams instead of roasting.2 pounds Brussels sprouts, 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Roast for 15 to 20 minutes, until the flat cut sides are deeply browned and the loose outer leaves have gone dark and crisp. You are looking for caramelized, not merely softened.
- Stir the maple syrup and Dijon together in a small bowl. Scatter the chopped pecans over the pan, pour the maple mixture across the sprouts, and toss everything on the sheet to coat.2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, ½ cup pecans
- Return the pan to the oven for 5 to 10 minutes, until the pecans smell toasted and the glaze has caught on the edges of the sprouts. Watch it closely at this stage, because the pecans turn from toasted to burnt quickly.
- Tip everything onto a serving platter and toss through the dried cranberries while the sprouts are still hot. Scatter the crumbled feta and the red pepper flakes over the top and serve straight away, while the sprouts are warm and the feta is still in distinct crumbles. If you like this recipe, please leave a 5-star rating, thank you!⅓ cup dried cranberries, ⅓ cup feta cheese, 1 pinch red pepper flakes
Notes
- Cut side down is the whole recipe: a halved sprout laid flat on hot metal browns properly. Tumbled on at random they roast unevenly and never develop that caramelized face.
- The maple and Dijon go in late: sugar added at the start burns long before the sprouts are tender. Adding it for the last 5 to 10 minutes is what turns it into a glaze instead of a scorched layer.
- Feta last, off the heat: added in the oven it melts into the pan and disappears. Added on the platter it stays in salty crumbles against the sweet glaze.
- Make ahead: roast the sprouts up to 3 hours in advance and leave them at room temperature. Reheat at 400°F for 5 minutes, then add the pecans, maple, cranberries and feta just before serving.
Tried this recipe?Let us know how it was!