Dinner

Caramelized Brussels Sprouts with Feta, Walnuts, and Cranberry-Honey Glaze Recipe

ByRita Bennet November 29, 2025November 29, 2025

Introduction

Caramelized Brussels Sprouts with Feta, Walnuts, and Cranberry-Honey Glaze is a flavorful side dish that combines sweet, savory, and crunchy elements in every bite. Roasted to perfection and topped with a tangy glaze, this recipe is sure to impress at any meal.

A white plate with seven golden-brown roasted round balls as the base layer, each with a crispy, caramelized texture on top. Scattered on and around them are deep red glossy cherries, small white dollops of creamy cheese, and walnut pieces adding a rough texture. Fresh green thyme sprigs are spread on top and between the balls, adding vibrant color and texture. A glossy dark sauce lightly coats the bottom and part of the balls, creating a shiny contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil

1/4 tsp salt
1/4 tsp black pepper

1/4 tsp garlic powder (optional)
1/2 cup walnuts, roughly chopped and toasted

1/2 cup feta cheese, crumbled
3 tbsp cranberry preserves
1 tbsp honey

Fresh thyme or parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) to ensure even roasting and a caramelized finish on the Brussels sprouts.
Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using, coating them evenly.

Step 3: Arrange the seasoned Brussels sprouts in a single layer on a baking sheet to maximize caramelization.
Step 4: Roast for 20–25 minutes, flipping halfway through, until the sprouts are tender and golden brown.
Step 5: While roasting, whisk together cranberry preserves and honey in a small bowl until smooth to create the glaze.

Step 6: Transfer the roasted sprouts to a serving bowl, drizzle the glaze over them, and toss gently to coat evenly.
Step 7: Top with toasted walnuts and crumbled feta cheese. Garnish with fresh thyme or parsley if desired, then serve.

Tips & Variations

For added depth, try adding a splash of balsamic vinegar to the glaze mixture before drizzling.

Replace walnuts with pecans or almonds for a different nutty flavor and texture.
Omit feta to make the dish vegan, or substitute with a plant-based cheese alternative.
Ensure sprouts are spread out adequately on the baking sheet to prevent steaming and encourage crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) to maintain crispness. Avoid microwaving as it can make the sprouts soggy.

How to Serve

A white bowl is filled with bright green Brussels sprouts, halved and roasted to a golden brown on the cut sides, creating crispy textures. Scattered among the sprouts are shiny, deep red dried cranberries, adding pops of sweet color. White crumbles of cheese are sprinkled generously on top, along with fresh green sprigs of thyme, giving a fresh herb touch. The bowl sits on a white marbled surface, and the overall dish shows a mix of warm, roasted textures with fresh and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for caramelization and texture. If using frozen, thaw and dry them thoroughly before roasting, but note they may not get as crispy.

How do I toast walnuts safely at home?

Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned. Alternatively, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, watching closely to prevent burning.