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Turn brussels sprouts from blah to crave-able with this super cheesy bake. Each little piece grabs a bunch of salty feta inside, making a creamy, rich bite that wins over even folks who usually say no thanks to sprouts. Right at the end, some sweet balsamic glaze ties it all together for an amazing upgrade.
I brought these to a meal with friends who said brussels sprouts weren't their thing. By the end, the serving dish was totally scraped clean and a few people wanted the instructions sent to their phones. The best part is how the feta sort of melts right into the veggies instead of just sitting on top.
Delicious Ingredients
- 1/2 tsp Seasoning Salt: This brings everything together—grab a mix with garlic, onion, salt, pepper, paprika, and oregano if you can
- 1 tbsp Olive Oil (extra virgin): Adds flavor and keeps the butter from burning
- 1 tbsp Salted Butter: Makes things golden and gives a deep, rich taste
- 2 tbsp Balsamic Glaze: Drizzles some sweetness right at the end—store bought works totally fine
- 6 oz Feta Cheese (crumbled): Salty and creamy, Greek-style is extra good
- 16 oz Brussels Sprouts: Fresh and bright green sprouts make a big difference; skip any with yellow leaves
Easy-To-Follow Steps
- Add the Final Yum:
- Hit the hot sprouts with a big drizzle of balsamic glaze as soon as they're out of the oven. It'll melt in and coat all the veggies with sweet goodness.
- Bake Them Up:
- Slide your dish into the hot oven and let it cook for 25 minutes. You're looking for edges that get a little crisp and sprouts that go soft inside. As it bakes, the feta will get oozy and soak up into each piece. Give it a rest out of the oven for about 5-10 minutes so the cheese doesn't run everywhere.
- Finish It Off With Seasoning:
- Brush the rest of your butter and oil on top of the sprouts. Sprinkle all the seasoning salt over everything, making sure it lands on each sprout for big flavor.
- Get the Sprouts In Place:
- Arrange all your brussels sprouts cut side down on the cheese—press down so they're really snug against the feta. Make tidy rows or toss them in any way you like.
- Lay Down the Cheese:
- Spread your crumbled feta evenly over the buttery bottom of the dish. This is the secret magic layer.
- Prep the Pan:
- Turn the oven to 400°F. Pick out a sturdy dish (ceramic or cast iron is great!). For easy clean up, use parchment on a sheet pan. Melt your butter, stir in the olive oil, and brush half that onto the bottom to stop things sticking.
- Prep the Brussels:
- Chop the tough stem off each sprout and slice each one in half top to bottom. Halving gives you flat sides for cheesy melting and browning.
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One time, I tossed in twice as much feta by accident and honestly, it turned out even better. Kitchen slip-ups are sometimes the best part. Now my family actually begs for the extra cheesy version every time.
Prep Ahead & Heat Up
You can get everything ready hours ahead by assembling the dish but skipping the baking part. Cover and chill it until you're ready, then bake as usual, adding about 5 minutes to make up for the cold start. Leftovers heat up well in a 350°F oven for around 10 minutes. If you're in a hurry, microwaving will do—but you lose a bit of that lovely crunch.
Tasty Pairings
These cheesy sprouts are awesome next to roasted turkey, chicken, or even steak. If you're keeping it veggie, toss them with wild rice or ladle alongside creamy polenta. They fit right in at a big Mediterranean table too. Grab a glass of Sauvignon Blanc or Pinot Noir—the touch of sweetness from the balsamic matches both.
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Fun Twists To Try
The basic version rocks, but if you want to play around: Add some toasted pine nuts in the last five minutes to get extra crunch. Chopped fresh herbs like thyme or oregano on top right before you eat adds brightness. Make it into a meal by throwing in cooked quinoa or farro, maybe an extra pour of olive oil, and you've got a warm salad. You can also swap the feta for goat cheese for a new kind of tangy punch.
Frequently Asked Questions
- → What’s the best way to get brussels sprouts ready for the oven?
Chop off the tough stem part and split each sprout down the center. That way they cook right through and soak up all the flavors.
- → What kind of feta should I pick?
Go for pre-crumbled feta. It spreads out easy and melts just right into the sprouts for that creamy vibe.
- → Is it fine to try another glaze?
Totally! Try out honey, maple syrup or even a homemade sweet mix for a different spin.
- → How can I stop the sprouts from sticking?
Try using parchment on a baking sheet or stick with a ceramic baking dish so nothing stays behind.
- → Which seasonings taste awesome with this?
Try mixing in garlic, pepper, paprika and oregano. But you can toss in any favorites you like!