Savory CiderRoasted Brussels Sprouts with Sweet Candied Pecans

Ah, fall! It’s that magical time of year when the leaves rustle underfoot and the air is laced with the fragrance of cinnamon and apples. As soon as September rolls around, I find myself daydreaming about cozy evenings, warm drinks, and hearty meals that warm the soul. One dish that always dances across my mind is my beloved Cider-Roasted Brussels Sprouts with Candied Pecans and Feta. It’s a dish that tells a story with every bite, bringing together the sweetness of cider, the crunch of pecans, and the creamy tang of feta cheese. Is your mouth watering yet? Let’s dive into this wonderful recipe that’s not just a feast for the eyes but also a comforting hug for the taste buds!

Why You’ll Love This Recipe

• Quick & Easy: Perfect for a weekday dinner or a holiday feast.
• Budget-Friendly: Uses simple ingredients without sacrificing flavor.
• Flavor Explosion: Sweet, savory, and tangy—this dish has it all!
• Instagram-Worthy: Stunning colors and beautiful textures that impress!
• Make-Ahead: Perfect for meal prep or potlucks!

Ingredients

Here’s what you’ll need to make these delightful Cider-Roasted Brussels Sprouts with Candied Pecans and Feta. The good news? Most of these ingredients are probably already in your pantry!

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup apple cider (don’t skimp on this—you want the good stuff!)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (for a little kick!)
• 1/2 cup pecans, roughly chopped
• 2 tablespoons brown sugar
• 1/2 cup feta cheese, crumbled (go for the real deal, not the pre-crumbled stuff!)
• Fresh parsley, for garnish (optional but adds that fresh finish)

Step-by-Step Instructions

Alright, my friend! Let’s get cooking! Follow these simple steps, and you’ll be in Brussels sprouts heaven in no time:

1. Preheat your oven: Set your oven to 400°F (200°C). This is the perfect temperature for roasting and caramelizing .
2. Prepare the sprouts: On a large baking sheet, toss the trimmed and halved Brussels sprouts with olive oil, salt, pepper, and red pepper flakes. Make sure every sprout is well-coated!
3. Roast: Pop the baking sheet in the oven and roast for about 20-25 minutes, tossing halfway through until they’re golden brown and crispy on the outside—but tender on the inside. You want those charred edges for added flavor!
4. Candied pecans time: While the sprouts are roasting, add the chopped pecans to a small pan over medium heat. Sprinkle with brown sugar and a tiny pinch of salt. Stir frequently until the sugar melts and the pecans are coated. This should take about 3-5 minutes. Be careful not to burn them (and they will burn quickly! So keep an eye on them)!
5. Add the cider: Once the Brussels sprouts are roasting beautifully, carefully pour the apple cider over them, stirring to combine. Return to the oven for another 10-15 minutes, allowing the cider to reduce and glaze the sprouts.
6. Finish with feta: Take the sprouts out of the oven and sprinkle the candied pecans and crumbled feta cheese over the top, giving it a gentle toss. If you want everything to meld together nicely, pop it back in the oven for just a couple of minutes.
7. Serve: Garnish with fresh parsley if you’re feeling fancy. Serve warm and get ready for some serious flavor joy!

Pro Tips & Variations

Now that you’ve got the basics down, here are some playful twists and insider tips to elevate your dish:

• Spice it up: Add a pinch of cinnamon or nutmeg to the Brussels sprouts for an autumnal twist.
• Nut swap: Not a fan of pecans? Try walnuts or almonds for a different flavor profile.
• Cheese lovers: Goat cheese works beautifully if you want to give the feta a break.
• Balsamic drizzle: A generous drizzle of balsamic reduction right before serving can add an extra layer of tang and sweetness.
• Vegan option: Omit the feta and swizzle in some nutritional yeast for a cheesy flavor without the dairy.

Serving Suggestions

The vibrant colors and flavors of these Cider-Roasted Brussels Sprouts with Candied Pecans and Feta make them versatile companions on your table. Here’s how I like to serve them:

• Pair them with a juicy roast chicken or turkey for a festive touch.
• Serve over a bed of fluffy quinoa or wild rice for a heartier option.
• They also shine as a side for a cozy pasta dish or with a rich creamy soup.
• And if you’re just lounging at home, enjoy them solo with some crusty bread and a glass of warm cider. It doesn’t get any better than that!

Storage Tips

Want to make this dish ahead of time? You’re in luck! Here’s how to store these beauties without losing their charm:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to deepen!
• Freezing: Although it’s not the best for texture, you can freeze them for up to a month. Just thaw in the fridge overnight before reheating.
• Reheating: To ensure they stay crispy, reheat them on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes. You can also use an air fryer for a quick crisp!

FAQs

Can I use frozen Brussels sprouts for this recipe?

It’s best to go for fresh Brussels sprouts if you can. Frozen sprouts can get mushy when roasted, and we want that beautiful crispy texture!

What can I serve with these Brussels sprouts?

These roasted sprouts make a lovely companion to roasted meats, pasta dishes, or even a big hearty salad! They can really elevate your main dish with their flavors!

How do I make sure my Brussels sprouts are crispy?

Make sure you space them out on the baking sheet and avoid overcrowding! If they’re too close together, they’ll steam instead of roast. Also, be generous with the oil for that glorious crunch!

Can I make this recipe vegetarian or vegan?

You can easily adapt this recipe! To make it vegetarian, keep the feta; for vegan, simply omit the feta and add some nutritional yeast for a cheesy twist!

How do I know when my Brussels sprouts are done?

Look for that lovely golden-brown color on the outside! When they’re tender on the inside with a bit of a bite, they’re ready to serve. Give them a taste if you’re unsure!

Conclusion

And there you have it! A fabulously simple yet incredibly delicious dish of Cider-Roasted Brussels Sprouts with Candied Pecans and Feta that brings the spirit of fall right into your kitchen. I hope this recipe fills your home with warmth and flavor, just as it has mine. I’d love to hear how your Brussels sprouts turned out—did you add any unique twists? Share your thoughts in the comments below or tag me in your pictures! Happy cooking, my friend!