Crispy Roasted Brussels Sprouts with Feta and Lemon Zest

Easy and delicious, these roasted Brussels sprouts with feta are finished with fresh lemon and a drizzle of balsamic glaze. This vegetable side is savory, slightly sweet, and wonderfully balanced. If you enjoy Brussels sprouts, this simple recipe is worth trying.

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Why you’ll love this recipe

• Flavor balance: Earthy roasted Brussels sprouts paired with salty feta, a touch of sweet balsamic glaze and bright lemon juice creates a satisfying contrast in every bite.
• Simple but elevated: With only a few pantry staples — olive oil, basic spices, lemon and feta — this dish feels special yet is easy enough for weeknights or holiday sides.
• Nutritious: Brussels sprouts are a fiber- and vitamin-rich cruciferous vegetable. This preparation boosts their appeal while keeping them healthy and flavorful.

Key ingredients

• Brussels sprouts: Choose firm, bright green sprouts without yellow or wilted leaves. Trim only the very end of the stem to keep the layers intact.
• Feta: Crumbled feta adds tang and saltiness that pairs wonderfully with roasted vegetables.
• Olive oil and spices: A simple blend of garlic powder, onion powder, salt and pepper works well. Swap in your favorite herbs or seasoning blends as desired.
• Lemon: Fresh lemon juice adds the acidity needed to brighten the dish and balance the sweetness of the glaze and richness of the cheese.

How to make these Brussels sprouts with feta

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Trim the base of each Brussels sprout and cut them in half lengthwise.

Place the halved sprouts in a large bowl and toss with olive oil until evenly coated.

Combine garlic powder, onion powder, salt and pepper (or your preferred spices). Sprinkle over the sprouts and toss to coat.

Arrange the sprouts cut-side down in a single layer on the prepared baking sheet. Roast on the middle rack, undisturbed, for about 13–20 minutes depending on size. Start checking at 12–13 minutes by poking with a fork; they should be tender with some caramelized edges.

When the sprouts are almost done, remove the sheet from the oven and sprinkle evenly with crumbled feta. Return to the oven for 2–3 minutes to warm and soften the cheese.

Test doneness with a fork. Remove from the oven, squeeze fresh lemon juice over the sprouts, add a pinch of salt and pepper, and finish with a light drizzle of balsamic glaze. Gently toss and serve.

Tips

• Watch cooking time: Roast time varies with sprout size and oven. Check tenderness starting at 13 minutes.
• Don’t flip: Leave the sprouts cut-side down to develop a better caramelized surface.
• Trim carefully: Remove only the very end of the stem to keep the leaves intact.
• Use enough oil: A little extra oil helps with caramelization and flavor.
• Give them space: Avoid overcrowding the pan so they roast rather than steam.
• Customize: Add dried cranberries, nuts or seeds for texture, or a pinch of red pepper flakes for heat.
• Finish sparingly with glaze: Start with a small drizzle of balsamic glaze and add more to taste to avoid overwhelming sweetness.

Frequently asked questions

Brussels Sprouts with Feta

Priscilla Lawrence

Roasted sprouts topped with crumbled feta, fresh lemon and a drizzle of balsamic glaze. A quick and flavorful side dish.

5 from 1 vote

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 231.6 kcal

Equipment

• sharp knife
• cutting board
• large bowl
• large baking sheet
• parchment paper
• spatula

Ingredients

• 1 1/2 – 2 pounds Brussels sprouts
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt or more to taste
• 1/4 teaspoon black pepper
• 4-6 ounces feta cheese crumbled
• 1/2 fresh lemon juiced
• 1-2 tablespoons balsamic glaze

Instructions

• Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Trim the base of each Brussels sprout and cut them in half lengthwise.
  
• Place the sprouts in a large bowl and toss with olive oil until well coated.
  
• Mix garlic powder, onion powder, salt and pepper, then sprinkle over the sprouts and toss to coat.
  
• Arrange sprouts cut-side down on the baking sheet. Roast, undisturbed, for 13–20 minutes depending on size; check at 13 minutes.
  
• When almost done, remove from oven, sprinkle crumbled feta over the sprouts and return to the oven for 2–3 minutes to warm the cheese.
  
• Check doneness with a fork. Remove from oven, squeeze fresh lemon juice over the sprouts, add a pinch of salt and pepper, and finish with a light drizzle of balsamic glaze. Gently toss and serve.
  

Notes

• Cooking time: Varies by oven and sprout size. Start checking at 13 minutes for preferred tenderness.

*Nutrition values are approximate and will vary based on exact ingredients and portion sizes.

About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and easy to make. I’m a mom, former nutritionist and recipe developer based in California with roots in France.

Learn more about me →