Roasted Brussels Sprouts with Almonds and Feta is a side dish perfect for any occasion. Serve it up for weekends or holidays and it’s always sure to be a crowd-pleaser!
Making this roasted Brussel sprouts recipe is simple and easy. Using just a few ingredients and steps we really get the most flavor, color, and texture in every bite making this dish practically irresistible.
What Is Roasted Brussel Sprouts With Almonds and Feta?
It’s a healthy and nutritious side dish based on roasted brussels sprouts and almonds. We combined it with crumbly feta cheese, for a simply delicious end result. It has a sour-sweet and cheesy taste that makes them great just by themselves and helps them to pair with practically any main dish.
Ingredients You’ll need for recipe:
- Brussels sprouts
- Raw almonds
- Feta cheese
- Olive oil
- Garlic powder
- Balsamic vinegar
For more specific amounts, please see the recipe card below.
How to Make Roasted Brussel Sprouts with Almonds and Feta – Step by Step Guide
1. How to roast brussel sprouts
Preheat your oven to 375F degrees .
2. Split your brussels sprouts and then remove stalks.
In the case of large brussels sprouts chop them in quarters for them to cook evenly. Place them in a baking dish.
Mix olive oil with balsamic vinegar, garlic powder, and salt. Coat the brussels sprouts with that mixture.
4. Baking process
Bake them in the oven for 15 minutes or until fork-tender.
5. Prepare almonds
In another baking dish, place the almonds with a drizzle of olive oil and bake them for 10-12 minutes or until lightly roasted.
6. Mixing almonds and the brussels sprouts
Add roasted almonds to the brussels sprouts, add crumbled feta cheese and stir to combine.
How to Prepare Brussel Sprouts for Cooking
- When using fresh brussel sprouts you’ll want to make sure to wash them well in cool running water. This will help to remove some of that dirt that may have become stuck to the leaves.
- Next, trim off the bottom portion of the sprout. It will look like a round brown stump, and that’s where it was cut off of the stalk. By trimming it off, we are removing a piece of the veggie that when cooked would have remained hard, dry, and chewy.
- After the bottom has been trimmed, slice the brussel sprout in half vertically so that the sprouts can all cook more evenly and the inside can become roasted too.
- If you’re using larger brussel sprouts you may wish to quarter them so that they cook more evenly too.
- Cheese. If desired, you can replace feta with parmesan cheese. This will change up the taste but will still taste incredible.
- Storage. You can keep your leftover roasted brussel sprouts stored in an airtight container in the fridge for up to 5 days. For best tasting results, eat within 3 days.
- Reheating. To reheat your brussel sprouts you can either microwave a small serving of them on a plate until warmed through or you can preheat your oven to 350 degrees F and lay them out the brussel sprouts on a baking sheet in an even layer. Cook for about 5 minutes or until warmed through.
- Recipe pairings. These brussel sprouts will go great with just about anything but some of my all-time favorite pairings include Grilled Chicken Breast, Quinoa with Roasted Peppers, or Greek Roasted Turkey.
Should You Roast Brussel Sprouts Cut Side Up or Down?
For this recipe, it doesn’t matter if they’re cut side up, down, or to the sides as we are laying them out on a baking sheet and roasting as-is. So save yourself some time and effort by just laying them out flat. That said, if you want them extra crispy, turning them so that the cut side is down will give you a charred crunchy leaf exterior.
Should Brussel Sprouts Be Blanched Before Roasting?
You do not have to blanch these sprouts before oven roasting. This is great because it means fewer steps and waiting time. If desired you can blanch and then towel dry before roasting to finish them off but I find that is a bit unnecessary as the oven roasted brussel sprouts will have a great amount of flavor and if coated well in oil they won’t be bitter.
Should You Cut Brussel Sprouts in Half Before Cooking?
This is optional and actually depends on the size of your brussel sprouts. Some sprouts are small (like a quarter) and do not need to be sliced in half for recipes whereas others can get much large (like the size of a baby’s fist) those should be quartered. If your brussel sprout is somewhere in between the two then slicing them in half will reduce the cooking time and give you a nicely roasted brussel sprout every time.
For more delicious brussel sprout recipes check out:
- Brussels Sprout Beef Stir Fry
- Hot Bacon Brussels Sprout Salad
- Homemade Pizza with Caramelized Onions and Brussels Sprouts
- Sauteed Brussels Sprouts with Fig Glaze
- 1 lb brussels sprouts
- ¾ cup raw almonds
- 8 oz feta cheese
- 3 tbsp olive oil
- ½ tsp garlic powder
- 2 tbsp balsamic vinegar
- ½ tsp salt
- Preheat oven to 375F.
- Split brussels sprouts and remove stalks. In the case of large brussels sprouts chop them in quarters for them to cook evenly. Place them in a baking dish.
- Mix olive oil with balsamic vinegar, garlic powder, and salt. Coat the brussels sprouts with that mixture. Bake them for 15 minutes or until fork-tender.
- In another baking dish, place the almonds with a drizzle of olive oil and bake them for 10-12 minutes or until lightly roasted.
- Add roasted almonds to the brussels sprouts, add crumbled feta cheese and stir to combine.
- Serve warm.