IngredientsFor the Brussels Sprouts1½ lbs Brussels sprouts, trimmed and halved2–3 tablespoons olive oil¼ teaspoon garlic powder (optional)½ teaspoon salt, or to taste¼ teaspoon black pepperFor the Cranberry–Honey Glaze¼ cup dried cranberries, chopped2 tablespoons honey1 tablespoon apple cider vinegar (or lemon juice)2 tablespoons waterToppings½ cup crumbled feta cheese⅓ cup chopped toasted walnutsOptional: fresh thyme or parsley for garnishInstructions1. Roast the Brussels SproutsPreheat oven to 425°F (220°C).Place halved Brussels sprouts on a baking sheet.Drizzle with olive oil, then season with salt, pepper, and garlic powder.Toss well so every sprout is coated.Arrange cut-side down for maximum caramelization.Roast for 22–25 minutes, or until deeply golden and crisp on the edges.2. Make the Cranberry–Honey GlazeWhile the sprouts roast:In a small saucepan, combine:Dried cranberriesHoneyApple cider vinegarWaterBring to a simmer over medium-low heat.Cook for 3–5 minutes, until the cranberries soften and the mixture thickens into a glossy glaze.Remove from heat.3. Assemble the DishTransfer the roasted Brussels sprouts to a serving bowl or platter.Drizzle generously with the cranberry–honey glaze.Sprinkle with feta and toasted walnuts.Garnish with fresh herbs if desired.Serve WarmPerfect with roasted meats, holiday mains, or any weeknight dinner needing a flavor-boosting side.Tips & VariationsMore tang? Add a splash of balsamic vinegar to the glaze.More sweetness? Add an extra teaspoon of honey.Nut-free option: Use toasted pumpkin seeds or sunflower seeds.Make ahead: Roast sprouts earlier in the day and warm them before serving; add toppings at the end to keep them crisp.
Caramelized Brussels Sprouts with Feta, Walnuts & Cranberry-Honey Glaze
