Tasty Brussels Sprouts Feta Delight

These cheesy baked brussels sprouts turn an ordinary veggie into a mouthwatering treat that'll win over even the most dedicated brussels sprout haters. The creamy feta bakes right into the cut sides, making little pockets of salty goodness that works wonders with the natural earthy taste. A drizzle of sweet balsamic glaze pulls it all together for the perfect finishing touch.

I whipped these up for a get-together where a bunch of folks swore they couldn't stand brussels sprouts. By the time everyone left, the dish was scraped clean and everyone wanted to know how I made them. The secret? The feta melts directly into each sprout instead of just sitting on the surface.

Ingredients

• 16 oz Brussels Sprouts: Pick fresh ones with tight, green heads and no yellow leaves
• 6 oz Feta Cheese (crumbled): Adds the perfect salty kick, try to grab authentic Greek feta
• 2 tbsp Balsamic Glaze: Brings needed sweetness to balance everything out, the bottled stuff works great
• 1 tbsp Salted Butter: Adds a lovely richness and helps everything brown nicely
• 1 tbsp Olive Oil (extra virgin): Keeps the butter from burning and deepens the flavor
• 1/2 tsp Seasoning Salt: Pulls all the flavors together, go for one with salt, garlic, pepper, onion, paprika and oregano

Step-by-Step Instructions

Get Your Sprouts Ready:

Cut off the tough stem end of each brussels sprout. Then cut them in half from top to bottom. This halving step is super important as it creates a flat side that'll touch the cheese and lets the insides get tender while the edges get nice and crispy.

Set Up Your Baking Dish:

Heat your oven to 400°F. Pick your baking dish wisely. A ceramic cast iron works great since food won't stick and everything cooks evenly. For sheet pans, put down some parchment paper to make cleanup easier. Mix the completely melted butter with olive oil. Use a brush to spread about half this mixture across the bottom of your dish.

Layer the Cheese:

Scatter the feta evenly across your buttered dish. This is the magic layer where all the sprouts will sit and soak up that cheesy goodness while they bake. Make sure the cheese is spread out so every sprout gets its fair share.

Place Your Brussels Sprouts:

Set each sprout half face down onto the feta layer. Press them down a bit, especially if you hit chunky pieces of cheese. You want every sprout to make good contact with the cheese underneath. You can line them up in tidy rows or just scatter them around however you like.

Add Flavor and Get Ready to Bake:

Brush the tops of the sprouts with what's left of your butter and oil mix. This will help them turn golden brown. Sprinkle your seasoning salt all over so each sprout gets some flavor love.

Bake Until Done:

Cook for 25 minutes in your hot oven until the sprouts are soft inside with slightly crispy edges. The feta will melt right into each half, giving them amazing flavor. When they're done, let them sit for 5-10 minutes so everything can set up properly.

Finish It Off:

While they're still hot, drizzle the balsamic glaze over everything. The heat helps the glaze spread and coat the veggies just right. The sweet glaze works perfectly with the salty feta and savory sprouts.

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The first time I cooked this, I accidentally dumped in twice as much feta as I meant to. Turns out that mistake made them taste even better. Sometimes kitchen blunders lead to the tastiest discoveries. Now my family won't let me make them any other way than extra cheesy.

Making Ahead and Reheating

You can get these brussels sprouts ready earlier in the day before you need to bake them. Just put everything together in your dish, wrap it up, and stick it in the fridge. When it's time to eat, just bake them as usual but add about 5 minutes since they'll be cold from the fridge. Got leftovers? Warm them up in a 350°F oven for around 10 minutes. You can use the microwave if you're in a hurry, but you'll lose some of that nice crispy texture.

Perfect Pairings

These feta-loaded sprouts go great with roasted chicken, turkey, or a juicy steak. If you don't eat meat, try them with a bowl of wild rice or some creamy polenta. They also fit right in with other Mediterranean dishes. Since the balsamic glaze adds a touch of sweetness, you can enjoy these with a glass of Pinot Noir or a bright Sauvignon Blanc.

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Tasty Twists

While the basic version tastes amazing on its own, you could toss in some toasted pine nuts during the last five minutes for extra crunch and nuttiness. A handful of fresh thyme or oregano right before serving adds brightness. Want to make it more filling? Mix in some cooked farro or quinoa with a splash of olive oil for a warm grain bowl that's perfect for lunch. Another option is using goat cheese instead of feta for a different kind of tangy creaminess that works just as well.

FAQs About the Recipe

→ How do I get brussels sprouts ready for cooking?

Snip off the woody stems and slice each sprout down the middle so they'll cook evenly and soak up more flavor.

→ Which feta should I pick?

Go for pre-crumbled feta so it spreads easily and turns wonderfully creamy when baked with your brussels sprouts.

→ Can I swap out the balsamic glaze?

Sure thing, try drizzling honey, pure maple syrup, or even cook down your own sauce for different sweet notes.

→ How can I stop the sprouts from getting stuck?

Cook them in a ceramic dish or put parchment paper on your baking sheet and they won't stick at all.

→ What spices go well with this?

A mix with garlic, black pepper, paprika and oregano tastes great, but you can always throw in your favorites instead.