Tasty Brussels Sprouts Feta Delight

These cheese-stuffed brussels sprouts turn an ordinary veggie into a mouthwatering treat that wins over even the biggest brussels haters. When baked, the feta sinks right into each sprout half, making little pockets of creamy, salty goodness that works magic with the natural taste of the veggies. A drizzle of sweet balsamic glaze tops it all off, bringing the whole dish together.

I whipped these up for friends at a get-together where many swore they couldn't stand brussels sprouts. By the time everyone left, the plate was totally clean and folks were asking me how I made them. The trick is getting the feta to melt inside each sprout instead of just laying on top.

Ingredients

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

Step-by-Step Instructions

Ready the Brussels Sprouts:

Cut off the tough stem at the bottom of each sprout. Then cut them all in half from top to bottom. This cutting step really matters – it makes a flat side that soaks up cheese and lets the insides get soft while the edges get crispy.

Get Your Dish Ready:

Heat your oven to 400°F. Pick your baking dish carefully. A ceramic cast iron dish does wonders since food won't stick and everything cooks evenly. For a sheet pan, put down some parchment paper to make cleanup easier. Melt your butter completely, mix it with olive oil, then use a brush to spread about half of this mix across the bottom of your dish.

Lay Down the Cheese:

Scatter your crumbled feta evenly across the buttered dish. This is your flavor foundation where all the sprouts will sit and soak up that cheesy goodness while cooking. Make sure the cheese is spread out evenly so every bite tastes amazing.

Set Up Your Sprouts:

Put each brussels sprout half face down onto the feta layer. Push down a bit, especially on thicker chunks of cheese. You want every sprout to touch the cheese underneath. You can line them up neatly or scatter them around – whatever works for you.

Add Final Touches:

Brush the rest of your butter-oil mix over the tops of all the sprouts. This helps them get that nice golden color. Sprinkle your seasoning salt over everything, making sure all sprouts get some flavor love.

Cook Until Amazing:

Bake for 25 minutes until the sprouts get tender with slightly crispy edges. The feta will melt right into each half, making them taste incredible. Once done, let them sit untouched for 5-10 minutes so everything can set properly.

Finish It Off:

While still hot, pour the balsamic glaze over everything. The heat helps the glaze spread nicely over all the sprouts. That sweet glaze works wonders with the salty feta and earthy brussels sprouts.

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I once messed up and used double the feta this dish calls for, and it turned out even tastier that way. Funny how kitchen blunders can lead to the best food sometimes. Now my family won't let me make it any other way – they demand the extra cheesy version every time.

Making Ahead and Reheating

You can get these sprouts ready earlier in the day before you need to cook them. Just set everything up in your baking dish, cover it with plastic wrap, and stick it in the fridge. When you're ready to eat, just bake them like normal 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 they won't be as crispy.

Perfect Pairings

These cheesy sprouts go great with roasted chicken, turkey, or a juicy steak. If you don't eat meat, try them next to a wild rice dish or some creamy polenta. They also fit right in with other Mediterranean foods on the table. Thanks to the sweet balsamic touch, they taste amazing with a glass of Pinot Noir or a bright Sauvignon Blanc.

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Tasty Twists

While this dish tastes great as is, you might want to toss in some toasted pine nuts during the last five minutes for extra crunch and nutty flavor. Sprinkling fresh herbs like thyme or oregano right before serving adds brightness. Want to make it a full meal? Mix in some cooked farro or quinoa with a little extra olive oil for a warm grain bowl that makes a fantastic lunch. Or swap out the feta for goat cheese if you want a different kind of tangy flavor that works just as well.

Common Recipe Questions

→ How should I prep my brussels sprouts before cooking?

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

→ Which feta is best for this dish?

Go with pre-crumbled feta so it spreads easily and turns nice and creamy when it warms up with the sprouts.

→ Can I switch out the balsamic glaze?

Sure thing, try maple syrup, honey, or your own homemade sauce if you want different levels of sweetness.

→ What's the trick to stop sprouts from sticking?

Go with a ceramic dish or put some parchment on your baking tray and they won't stick.

→ What spices go well with these sprouts?

A mix with garlic, pepper, paprika and oregano tastes great, but you can always change it up your way.