Roasted Brussels sprouts can carry more than olive oil and salt. In this version, balsamic vinegar and garlic season the sprouts before they enter the oven, while toasted almonds and crumbled feta join them at the end.
Each addition handles a different part of the dish. Balsamic gives the sprouts a sweet-tart edge, almonds bring crunch, and feta adds a salty, tangy bite against the roasted vegetables.
Cut Larger Sprouts Into Quarters
Trim the stems from one pound of Brussels sprouts, then split the sprouts in half. Larger ones can be quartered so the pieces reach a similar texture in the oven.
Cutting them also exposes the interiors to the oil and balsamic mixture instead of leaving most of the seasoning on the outer leaves.
Place the prepared sprouts in a baking dish while the oven heats to 375 degrees Fahrenheit.
Coat the Sprouts With Balsamic Before Roasting
Combine olive oil with balsamic vinegar, garlic powder, and salt, then coat the Brussels sprouts with the mixture.
The balsamic goes into the oven with the sprouts rather than being poured over them at the table. As the vegetables roast, the vinegar coats the cut surfaces and works into the browned outer leaves.
Bake for about 15 minutes, checking for tenderness with a fork before removing them from the oven.
Toast the Almonds on Their Own
Raw almonds get their own baking dish instead of being mixed with the Brussels sprouts from the start. Add a drizzle of olive oil and roast them for 10 to 12 minutes, or until toasted.
Keeping the almonds separate gives you more control over their texture. They can develop their toasted flavor and crunch without sitting in the balsamic mixture or taking on moisture from the sprouts.
Once both pans are ready, add the toasted almonds to the roasted vegetables.
Add the Feta After the Oven
Crumble feta over the Brussels sprouts and almonds after roasting, then stir everything together.
Adding the cheese at the end keeps its crumbly texture intact and creates pockets of salty, tangy flavor throughout the dish. Parmesan can replace the feta if you want a different cheese, though it changes the flavor of the finished sprouts.
Serve the Brussels sprouts warm while the vegetables are tender and the almonds still provide plenty of crunch.
Balsamic gives the sprouts more bite before they leave the oven, but the final two additions change the texture as much as the flavor. Toasted almonds break up the soft roasted centers with crunch, while feta keeps each forkful from tasting like roasted vegetables alone.
