If you’re ready to rediscover Brussels sprouts in the most irresistible way, this recipe is about to make you a believer. Imagine Pecan-Crusted Crispy Brussels Sprouts with Feta, Walnuts & Cranberry-Honey Glaze: every bite brings together crunchy edges, nutty richness, tangy-sweet glaze, and generous pops of creamy feta. Hands down, this is my favorite way to transfer Brussels sprouts to a serving platter and watch them absolutely vanish—no leftovers, just rave reviews from everyone at the table.

Transfer Brussels sprouts to a serving platter Recipe - Recipe Image

Ingredients You’ll Need

This recipe is delightfully simple, relying on fresh, quality ingredients to shine. Each component plays a key role in bringing out the best flavor, texture, and color for a dish you’ll want to transfer Brussels sprouts to a serving platter and admire before diving in.

Brussels sprouts: Choose sprouts that are firm and bright green for optimal crunchiness after roasting.
Olive oil: Ensures an even crisp on your sprouts and carries the flavors of the spices.
Garlic powder: Adds that irresistible savory layer without overpowering the dish.
Smoked paprika: Brings gentle smokiness and earthy complexity.
Salt and black pepper: Essential for bringing out all the other flavors.
Pecans: Finely chopped for the ultimate crunchy topping, adding buttery richness.
Parmesan cheese: Binds with the pecans for savory, toasty bites throughout.
Chili flakes (optional): A little heat balances the sweetness and elevates the experience.
Dried cranberries: Sweet, tart, and satisfying in every sticky bite of the glaze.
Honey: Lends natural sweetness to partner perfectly with the cranberries and vinegar.
Balsamic vinegar: Offers bright acidity, mellowing out the sweetness in the glaze.
Water: Just enough to bring the glaze together.
Feta cheese: Creamy, salty, and crumbly—one of the ultimate finishing touches.
Walnuts: Roughly chopped for more crunchy, nutty contrast.
Fresh thyme or parsley: Adds a vibrant herbal note and pop of color.

How to Make Transfer Brussels sprouts to a serving platter

Step 1: Roast the Brussels Sprouts

Preheat your oven to 220°C (425°F) and line a large baking tray. Toss the prepared Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and black pepper, making sure every piece glistens. Spread them cut-side down; this guarantees maximum caramelization and crispy edges. Roast for 20–25 minutes until deeply golden and gloriously crunchy. The transformation at this stage is always a little magical—you’ll know they’re ready when you start thinking about how soon you’ll get to transfer Brussels sprouts to a serving platter.

Step 2: Prepare the Pecan Crust

While the sprouts are roasting, mix the chopped pecans, parmesan, olive oil, and chili flakes (if using) in a small bowl. Give it a quick toss so everything’s evenly coated—this will bake into a gorgeous crunchy crust. When your sprouts are crisp, sprinkle this mixture evenly over the tray and return to the oven for another 5–7 minutes. The aroma is absolutely divine, and you’ll see why this step makes it even more tempting to transfer Brussels sprouts to a serving platter the moment they’re done.

Step 3: Make the Cranberry-Honey Glaze

In a small saucepan, combine dried cranberries, honey, balsamic vinegar, and water. Warm over low heat, stirring gently, until the cranberries plump up and the glaze thickens slightly—about 3–4 minutes. The balance of tartness and sweetness is so good, you’ll want to drizzle every last drop once you transfer Brussels sprouts to a serving platter.

Step 4: Assemble the Dish and Transfer Brussels sprouts to a serving platter

Carefully transfer Brussels sprouts to a serving platter—they’re the star now! Drizzle generously with the warm cranberry-honey glaze, making sure each sprout gets kissed with sweet, tangy flavor. You’ll be surprised how this simple step brings it all together.

Step 5: Finish & Serve

Scatter crumbled feta, chopped walnuts, and plenty of fresh thyme or parsley across the top. The colors are festive, the aromas irresistible. Serve immediately while everything is still warm and crispy. Don’t be surprised if you catch yourself grinning as you transfer Brussels sprouts to a serving platter and everyone dives in!

How to Serve Transfer Brussels sprouts to a serving platter

Garnishes

Sprinkling on garnishes right as you transfer Brussels sprouts to a serving platter elevates the look and taste of the dish. Use extra fresh herbs, a bit more feta, or even a squeeze of lemon for brightness. It’s the little finishing touches that make this side feel like a showstopper.

Side Dishes

This recipe pairs beautifully with roasted meats, but it’s also a standout at vegetarian feasts. Think alongside herby roast chicken, festive holiday hams, or even buttery polenta. A bright green salad or creamy mashed potatoes would round out things perfectly when you transfer Brussels sprouts to a serving platter for your guests.

Creative Ways to Present

For a wow factor, try serving individual portions in mini cast iron skillets or shallow bowls. You can also layer them on a long wooden board, letting guests help themselves. No matter how you arrange them, the moment you transfer Brussels sprouts to a serving platter, your table is instantly more inviting!

Make Ahead and Storage

Storing Leftovers

Keep any extra Brussels sprouts in an airtight container in the fridge for up to 3 days. Don’t be shy about making extra—the flavors deepen overnight! Just remember, to keep them as crisp as possible, avoid adding the final toppings until just before you plan to transfer Brussels sprouts to a serving platter again.

Freezing

While you can freeze roasted Brussels sprouts, they’re at their absolute best fresh. If you do freeze, store in a single layer for up to 1 month and skip the toppings until after reheating. Trust me, when you’re ready, the anticipation of making them look fresh and gorgeous as you transfer Brussels sprouts to a serving platter is well worth it.

Reheating

For maximum crisp, spread leftover sprouts on a baking tray and warm in a hot oven (200°C/400°F) for about 10 minutes. Once hot, add your glaze, feta, and walnuts to restore that just-made magic. It’s a simple way to make an ordinary day feel special when you transfer Brussels sprouts to a serving platter once more.

FAQs

Can I make this dairy-free or vegan?

Absolutely! Swap the parmesan and feta for your favorite dairy-free alternatives, and use maple syrup instead of honey. The results will still shine with flavor and texture, and you can transfer Brussels sprouts to a serving platter for any crowd with confidence.

What if I don’t like walnuts or pecans?

Feel free to use almonds, hazelnuts, or even sunflower seeds for nut-free crunch. Customizing the topping is half the fun, and every version will make you want to transfer Brussels sprouts to a serving platter and dig in.

Can I make it less sweet?

Of course! Reduce the honey by half or omit the cranberries for a more savory dish. The glaze is flexible, so you can dial up the tang or sweetness to your taste before you transfer Brussels sprouts to a serving platter.

Can I air fry the Brussels sprouts?

Yes! Toss them as directed, then air fry in batches at 200°C (400°F) for 15–18 minutes, shaking occasionally. Finish under the broiler if desired before moving to the next steps and ultimately transfer Brussels sprouts to a serving platter.

What’s the best way to chop pecans for the crust?

Pulsing pecans in a food processor yields a fine, even texture perfect for crusting. Don’t overdo it, though; you want tiny pieces, not pecan dust, so the topping’s texture shines when you transfer Brussels sprouts to a serving platter.

Final Thoughts

I hope you’ll treat yourself—and those you love—to these Pecan-Crusted Crispy Brussels Sprouts with Feta, Walnuts & Cranberry-Honey Glaze. The fun really kicks in when you transfer Brussels sprouts to a serving platter and see faces light up. Give this dish a try, and let the rave reviews speak for themselves!