Easy and delicious, these roasted Brussels sprouts with feta are finished with fresh lemon and a touch of balsamic glaze. This savory-sweet side dish is quick to prepare, full of bright flavor, and a great way to enjoy more vegetables at weeknight dinners or special meals.
Why you’ll love this recipe
- Bold, balanced flavors: Earthy roasted Brussels sprouts, salty crumbled feta, a hint of sweet balsamic glaze and bright lemon juice combine for satisfying bites every time.
- Simple but elevated: With just a few pantry spices and a little olive oil, this recipe transforms an everyday vegetable into a crowd-pleasing side that works for weeknights, gatherings, or holiday tables.
- Nutrient-dense: Brussels sprouts are a fiber- and vitamin-rich cruciferous vegetable. Roasting brings out their natural sweetness and makes them more appealing to kids and adults alike.
Key ingredients
- Brussels sprouts: Choose firm, bright-green sprouts. Trim just the stem end so leaves stay intact, and halve them for even roasting.
- Feta: Crumbled feta adds salty, tangy richness that pairs beautifully with roasted vegetables.
- Olive oil and spices: A simple blend of garlic powder, onion powder, salt, and black pepper keeps the flavors clean and focused. Swap in your favorite seasoning if you prefer.
- Lemon: Fresh lemon juice brightens the dish and balances the feta and balsamic glaze — it really elevates the finished plate.
How to make roasted Brussels sprouts with feta
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Trim just the base of each sprout and slice them in half lengthwise so the cut side can caramelize.
Place the halved sprouts in a large bowl and toss with olive oil until evenly coated.
Sprinkle garlic powder, onion powder, salt and black pepper over the sprouts and toss gently so the spices cling to the cut sides.
Arrange the sprouts cut-side down in a single layer on the baking sheet. Roast on the middle rack, undisturbed, for 13–20 minutes depending on sprout size — check at 12–13 minutes by testing with a fork.
When the sprouts are nearly tender and caramelized, remove the tray and scatter the crumbled feta over the top. Return to the oven for 2–3 minutes to warm the cheese slightly.
Finish with a squeeze of fresh lemon, a light pinch of salt and pepper, and a drizzle of balsamic glaze. Toss gently and serve warm alongside your main dish.
More veggie recipes
If you enjoy vegetables, explore other simple sides and mains that showcase fresh produce.
-
Air Fryer Carrots and Potatoes
-
Grilled Vegetable Medley
-
Creamy Mashed Potatoes with Cottage Cheese
-
Sautéed Butter Lemon Garlic Asparagus
Tips
- Watch the cook time: Small, fresh sprouts may be done in 13–15 minutes; larger ones can take 18–20 minutes. Test with a fork for your preferred tenderness.
- Let them roast undisturbed: Placing sprouts cut-side down and leaving them alone helps create a deeply caramelized surface.
- Trim carefully: Trim only the very tip of the stem so outer leaves remain attached and the halves hold together during roasting.
- Use enough oil: A little extra oil helps the sprouts caramelize and prevents dryness.
- Give them space: Don’t overcrowd the sheet pan — roast in a single layer so hot air circulates and browning occurs.
- Optional additions: Dried cranberries, toasted walnuts, pine nuts, pumpkin seeds, or a pinch of red pepper flakes all make great variations.
- Balance the glaze: Add balsamic glaze sparingly at first; you can always add more if you want a sweeter finish.
Frequently asked questions
Save and roast them until crisp as a tasty garnish, or chop and add to salads, soups, or pasta for extra texture and flavor.
Yes. Parmesan, goat cheese, or a crumbly blue cheese are excellent alternatives and will change the flavor profile in interesting ways.
No. For this straightforward roasted preparation, blanching is unnecessary. Blanching is sometimes used for smashed Brussels sprouts but not required here.
Brussels sprouts with feta
Ingredients
- 1½–2 pounds Brussels sprouts, trimmed and halved
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 4–6 ounces crumbled feta cheese
- Juice of ½ fresh lemon
- 1–2 tablespoons balsamic glaze
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Trim just the base of each sprout and slice in half lengthwise.
- Place the halved sprouts in a large bowl and toss with olive oil until evenly coated.
- Combine garlic powder, onion powder, salt, and pepper, then sprinkle over the sprouts and toss gently.
- Arrange sprouts cut-side down in a single layer on the baking sheet. Roast, undisturbed, for 13–20 minutes depending on size; check doneness with a fork at about 13 minutes.
- When almost tender, remove the pan and scatter the crumbled feta over the sprouts. Return to the oven for 2–3 minutes to warm the cheese.
- Remove from the oven, squeeze fresh lemon juice over the sprouts, season with a final pinch of salt and pepper, and drizzle with balsamic glaze. Toss gently and serve warm.
Notes
- Cooking time varies with sprout size and oven — start checking at 13 minutes.
- Nutritional values are approximate and depend on exact ingredients and portion sizes.
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and simple to prepare. Based in California and raised in France, I’m a mom of two, a former certified nutritionist, and a food photographer.