Brussels Sprouts with Feta & Pecans

by Marla on November 16, 2012 · 20 comments

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Brussels Sprouts with Feta Cheese and Pecans on

How is your Thanksgiving planning going? Are you cooking for a large group, small gathering or going to your favorite restaurant? Whether or not you are hosting Thanksgiving you will need to try these brussels sprouts.

Whether or not you like sprouts these will convert you into a sprouts lover.

Pinky promise…

Brussels Sprouts with Feta Cheese and Pecans on

Many people get turned off from brussels sprouts early on. Sure they can be bitter and tasteless if not prepared correctly.

My recipe will transform the pickiest sprout people. I have served this many times to doubtful guests who have been transformed into brussels sprouts lovers. Really.

Brussels Sprouts with Feta Cheese and Pecans on

What makes them so fabulous and different is making sure to slice the sprouts super thin.

Of course, you cannot go wrong with feta cheese, pecans and smoked paprika thrown into the mix.

Brussels Sprouts with Feta Cheese and Pecans on

Don’t forget a side of Maple Cinnamon Cranberry Sauce and creamy Brown Butter, Coconut Mashed Sweet Potatoes. Turkey too.

Brussels Sprouts with Feta Cheese and Pecans on

With my savories I often like a hint of sweetness, a nice pop from pomegranate seeds, dried cranberries, golden raisins or in this case goji berries is a nice flavor twist.

I have been meaning to post this recipe for a few years and it has always gotten bookmarked for “the right time.”

Happily the time is now and hopefully you get to enjoy this recipe at your holiday table or any time at all!

Brussels Sprouts with Feta Cheese and Pecans on

What is your favorite way to prepare brussels sprouts?

What other veggie side dishes do you enjoy this time of year?

Brussels Sprouts with Feta & Pecans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 servings

Brussels Sprouts with Feta & Pecans


  • 2 lbs Brussels Sprouts, cleaned, remove tough stem & slice into small pieces
  • Olive Oil
  • 2 Shallots, diced
  • 4 Garlic Cloves, diced
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Mustard Seed
  • a few pinches Sea Salt
  • a few pinches Black Pepper
  • a few pinches Ground Cinnamon
  • 1/2 cup roasted Pecans, chopped
  • juice from 1 Lemon (1 tablespoon)
  • 2 ounces crumbled Feta Cheese, plus more for topping
  • handful Dried Cranberries, Goji Berries or Raisins.


  • Heat a large saucepan over medium with a good splash of olive oil, shallots and garlic. Soften them about a minute and add brussels sprouts and 2 tablespoons of water. Toss sprouts with shallots and seasonings, there should be enough oil for them to glisten. If not, add more. Increase heat to medium high and cook for about 10 minutes until sprouts are sizzling, bright green and cooked through. Add lemon juice and another splash of water of needed. Stir mixture frequently.
  • Remove from heat, fold in nuts and some feta. Transfer to a serving platter and top with more nuts, feta cheese and dried cranberries, goji berries or raisins.
  • Roasted Nuts
  • To roast nuts all you need to do is preheat the oven to 350 F. Arrange nuts on a baking pan in a single layer and bake for about 10 minutes until fragrant.

Brussels Sprouts Recipe Links

{ 20 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar November 16, 2012 at 5:52 am

This sounds like the perfect side. Yum!


2 Rosa November 16, 2012 at 6:16 am

Extremely mouthwatering!




3 Michelle @ Eat Move Balance November 16, 2012 at 6:26 am

Love it! I would use goat cheese, but otherwise, I love everything about this dish. Happy Friday!


4 Marla November 16, 2012 at 6:59 am

Michelle, goat cheese would be AMAZING in this!!


5 Jeanette November 16, 2012 at 6:39 am

What a gorgeous dish of brussels sprouts! I bought a huge stalk from Trader Joe’s the other day and still have half of them left – must give this a try!


6 Marla November 16, 2012 at 6:59 am

Thanks Jeanette! I bought that stalk too ~ time to make more sprouts :)


7 HeatherChristo November 16, 2012 at 7:55 am

What a pretty Thanksgiving side dish Marla- I love Brussels Sprouts!


8 Brooke November 16, 2012 at 8:33 am

That looks amazing! My husband and daughter love brussls sprouts, I’ll have to try this!


9 Marla November 16, 2012 at 9:29 am

Oh great Brooke, hopefully you can all try these sprouts soon :)


10 Laura (Tutti Dolci) November 16, 2012 at 8:47 am

I recently fell for brussels sprouts – what a great side!


11 Lucy November 16, 2012 at 9:42 am

You are preaching to the converted – I adore Brussels sprouts and would eat them as a main course like this – love that you used Goji berries – so pretty with the pink and the green and the white…


12 Anna @ Crunchy Creamy Sweet November 16, 2012 at 9:51 am

I am so glad brussel sprouts are so popular recently! They are one of my fav veggies. Feta and pecans sound like the perfect additions!


13 Marla November 16, 2012 at 11:48 am

Anna, the feta & pecans certainly make this veggie more fun….


14 Jean (lemons and anchovies) November 16, 2012 at 10:00 am

Brussels sprouts are a staple in my home. Glad to have another recipe to try!


15 Carlas Confections November 16, 2012 at 10:15 am

Yeah I have definitely been one to prepare them wrong! Eeeek they are horrible when done wrong! But I am definitely willing to try them this way 😉 They look and sound really good with the feta and pecans! And oh my I love that fork! It is beautiful 😀


16 Marla November 16, 2012 at 11:47 am

Thanks Carla! Wrong is so not right with Brussels sprouts. Hopefully you can try this recipe soon :)


17 Cassie | Bake Your Day November 16, 2012 at 12:35 pm

I feel like I have been living on Brussels sprouts lately, and I am not complaining one bit. I love the things. And adding feta and pecans is right up my alley!


18 Sylvie @ Gourmande in the Kitchen November 16, 2012 at 8:42 pm

Throw feta cheese on top and I’m sold on pretty much anything! These sound fantastic for Thanksgiving with the pecans.


19 Kristi Rimkus November 18, 2012 at 9:19 am

I love that you use a cast iron skillet too. I love mine. We are recent converts to the benefits of brussels sprouts, so I’m always looking for new recipes. This looks amazing.


20 Esi December 1, 2012 at 10:41 am

Love brussels. This is a great way to use them


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