Maple Roasted Brussels Sprouts with Cranberries, Walnuts and Feta Cheese

Hello! Just a quick check-in on this beautiful Saturday morning…. yes, it’s really beautiful. The high is 68 today and 72 tomorrow! I might just be able to get in some outside runs. Yippee! Today, I’m starting my first day of the Conscious Cleanse. So, of course, I’m chugging the lemon water like crazy this morning.


It’s something that I’ve never really gotten into, but tea that’s a different story. I went to Starbucks yesterday and tried the China brewed green tea {not bad, but mine’s just as good} and then I went to Target and stocked up on some different flavors to try.

tea Collage

If you missed my interview on The Skinny on Health and my very tasty Brussels sprouts recipe, you’re in luck because I’m sharing it today and you can still check out the interview at this link.—->

If you don’t think you like Brussels sprouts, you seriously need to give this recipe a try. I’ll change your mind! 😉

Maple Roasted Brussels Sprouts with Cranberries, Walnuts and Feta Cheese
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-6 as a side dish
This Brussels sprouts dish makes a great side dish or you can add beans, ground meat, quinoa and/or brown rice to make it a main dish.
  • 1 pound Brussels sprouts, rinsed
  • ⅛ cup Extra Virgin Olive Oil
  • ⅛ cup Pure Maple Syrup
  • 1 teaspoon Garlic Salt
  • ¼ teaspoon Black Pepper
  • ¼ cup Dried Cranberries
  • ⅓ cup Walnuts, chopped and toasted
  • ¼ cup crumbled Feta Cheese
  1. Preheat oven to 400 degrees F. and line a baking sheet with foil or a Silpat mat.
  2. Cut Brussels into halves and quarters, trimming off the white tough end.
  3. Toss Brussels with olive oil, maple syrup, garlic salt and pepper.
  4. Transfer Brussels to prepared baking sheet and roast for about 30 minutes and until Brussels are cooked through and caramelized.
  5. Meanwhile, toast walnuts in a small skillet over medium heat for about 10 minutes. Stir frequently, so they don’t burn.
  6. Remove Brussels from oven and allow them to cool for about 5 minutes. Transfer them to a serving bowl and toss them with cranberries, walnuts, and feta. Season to taste, with additional garlic salt, salt and/or pepper.
  7. Enjoy!

Something to think about…..

What is your favorite way to eat Brussels sprouts?

Are you a tea drinker? What’s your favorite kind?

Any fun plans this weekend?

Hope you guys have a lovely day and get a chance to roast up some Brussels sprouts this weekend! 😉



    • Kim says

      I think the maple syrup in this recipe would help with the bitterness that you taste. Hope you get a chance to try them!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge