5 from 15 votes
Honey Balsamic Brussels Sprouts With Caramelized Onions, Pine Nuts And Feta
This recipe features roasted Brussels sprouts mixed with sweet caramelized onions, crunchy toasted pine nuts, and crumbled feta cheese, all tossed in a honey balsamic dressing. The sprouts are cut into halves or quarters and roasted until golden with crispy edges. The dressing adds a tangy-sweet finish, while pine nuts and feta contribute texture and a savory balance to the dish, making it a flavorful vegetable side.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
(or 2 as a main side or light lunch)
Calories:
257 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
For the brussels sprouts
- 1 pound Brussels sprouts washed, ends chopped off and cut in halves or quarters lengthwise
- 3 tablespoons olive oil for roasting the brussels and cooking the onions (or use a tablespoon of butter for cooking the onions if you prefer)
- 1 onion sliced, large
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ tablespoon honey
For the toppings
- 2 tablespoons pine nuts toasted (If not already toasted, toast in a dry pan for several minutes until golden brown. Shake the pan every now and again)
- 1½ ounces feta cheese crumbled
Instructions
- Pre-heat the oven to 220C/430F. Line a large baking tray with baking paper.
- Empty the washed and cut brussels sprouts onto the baking tray and drizzle over the olive oil. Include any leaves that have fallen off. Sprinkle with the salt and pepper.
- Toss with a big spoon or your hands. Then roast the brussels sprouts for around 20-25 minutes or until golden brown and crispy in parts (but not burnt).
- Meanwhile, caramelize the onions by cooking them in the olive oil/butter in a frying pan on a medium heat. Let cook for around 15 to 20 minutes or until sticky and reduced. Stir from time to time with a wooden spoon to stop them sticking to the pan.
- Whisk together all of the dressing ingredients and set aside.
- When the brussels sprouts are cooked, immediately toss the caramelized onions and the dressing through them. Empty them into a serving bowl and sprinkle over the pine nuts and feta. Serve immediately.
Cup of Yum
Notes
- Wash Brussels sprouts thoroughly and trim ends; cut in halves or quarters based on size.
- Use any loose leaves that fall off during preparation for roasting to add extra crispy pieces.
- Watch the roasting time to achieve golden brown and slightly crispy sprouts, avoiding burning.
- The caramelized onions are a quick version – cook over medium heat, stirring occasionally, allowing sticky bits on the pan to help flavor.
- Amounts of feta and pine nuts can be adjusted visually—scatter until the dish looks well adorned.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
440mg
(18%)
Potassium
511mg
(11%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
900IU
(18%)
Vitamin C
98mg
(109%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 (or 2 as a main side or light lunch)
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 440mg | 18% |
| Potassium | 511mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 98mg | 109% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.