Lemon Feta Roasted Brussels Sprouts

Lemon Feta Roasted Brussels Sprouts at TheWellFlouredKitchen.com

Brussels Sprouts.  Maybe you love them, or maybe you think you don’t.  That’s because you haven’t had them roasted.  They lose some of that cabbage flavor and take on a sweetness with a bright hint of lemon.  More importantly, it is an easy side, taking only 20 minutes to roast.

Plus they are just plain adorable, looking like teeny tiny cabbages.  Enlist the kids to help wash and remove any tough outer leaves.

Lemon Feta Roasted Brussels Sprouts @ TheWellFlouredKitchen.com

I tried this recipe two ways.  First I added the feta during the last five minutes of baking, intending to warm and soften the feta up.  What resulted was a lot of feta melted onto the baking sheet, and a mad scramble to be the person to scrape up those bits of browned cheese and eat them.  Since I couldn’t find a way for the melted feta to adhere to the brussels sprouts and not my pan, I settled for tossing in the feta after the brussels sprouts come out of the oven.

Lemon Feta Roasted Brussels Sprouts @ TheWellFlouredKitchen.com

Although it’s hard to imagine brussels sprouts as kid friendly,  I think that the roasted sweetness and salty feta creates a winning combination, bound to convert event the pickiest little one.

Lemon Feta Roasted Brussels Sprouts @ TheWellFlouredKitchen.com

The sprouts tend to be on the pricey side for fresh, but I wouldn’t recommend frozen.  This would make a elegant side dish for the upcoming holidays.

Lemon Feta Roasted Brussels Sprouts @ TheWellFlouredKitchen.com


Lemon Feta Roasted Brussels Sprouts


  • 12 Oz. Brussels Sprouts, Tough Outer Leaves Removed and Stems Trimmed
  • 1 Tbsp. Lemon Juice (approximately 1/2 lemon)
  • Zest of One Small Lemon
  • 2 Tbsp. Olive Oil
  • 2 Oz. Feta Cheese, Crumbled
  • Salt and Pepper


  1. Preheat oven to 400°. Slice brussels sprouts in half. Combine lemon juice, zest, olive oil. Add salt and pepper to taste. Toss brussels sprouts with oil mixture and spread onto baking sheet. Roast for 20 minutes or until nicely browned. Remove from oven and toss with feta cheese. The heat from the brussels sprouts will warm the cheese.

Shared with:  Show Me Your Plaid Mondays and Wonderful Food Wednesday and Simple Lives Thursday and Saturday Dishes

Joyful Healthy Eats


  1. says

    I am just in love how you mingled these brussels sprouts with these flavors! I wanted to let you know that I am featuring your creative (and gorgeous!) recipe tomorrow morning at the Show Stopper Saturday party! Have a fabulous weekend!

  2. says

    I like roasted Brussels sprouts, we follow the Cook’s Illustrated method where you cover them for about 12 minutes with foil (to steam them first) and then 8 minutes uncovered to let them brown. I’ve done them plain (oil, salt and pepper) and Asian with soy sauce and sesame seeds, but this sounds like a nice variation. I picked up sprouts at the market this weekend and have them on the menu this week, we’ll have to try this recipe!

  3. says

    Wow, beautiful photos! I especially love that first one. I agree that those who don’t love brussels haven’t had them roasted. I like mine REALLY roasted – nice and dark! I’ve never thought to pair them with feta, but now I can’t wait to try this recipe :)

  4. says

    I’m already a brussels sprout fan and hoping to convert the family. You had me at “just plain adorable” because my deployed spouse recently adopted two mature wiener dogs and the teenier one is just plain adorable.


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