Cider-Roasted Brussels Sprouts with Candied Pecans & Feta might just be the dish that changes how you feel about Brussels sprouts forever. Roasted until golden and caramelized, tossed with a splash of apple cider for sweetness and tang, then finished with crunchy candied pecans and salty feta—this side dish is anything but boring. The first time I made it was on a chilly November evening, and I remember thinking, so this is why Brussels sprouts have stuck around for centuries. They become buttery soft on the inside, crisp on the edges, and with all those toppings? Irresistible.
ThisCider-Roasted Brussels Sprouts with Candied Pecans & Feta recipe feels festive but isn’t complicated. It’s perfect for Thanksgiving, Christmas, or any weeknight when you want something more exciting than plain veggies. Let’s dive in—I’ll walk you through everything so yours come out just as delicious.
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Why Cider-Roasted Brussels Sprouts with Candied Pecans & Feta Work So Well
The magic of roasting with cider
Here’s the thing: roasting is the secret to unlocking Brussels sprouts’ potential. When you drizzle them with a little olive oil and apple cider before sliding them into a hot oven, something magical happens. The natural sugars in the cider caramelize, wrapping each sprout in a glossy, golden coat. The vinegar adds a slight tang that keeps the flavor bright instead of cloying.
I once skipped the cider thinking it wouldn’t matter, and let me tell you—it did. The sprouts came out fine, but they lacked that subtle sweetness that makes this dish holiday-worthy. Lesson learned.
Holiday-worthy flavors in one dish
Think about it: you’ve got tender roasted sprouts, sweet-and-crunchy candied pecans, creamy salty feta, and a sprinkle of thyme to tie it all together. Each bite has a little bit of everything—crispy, nutty, tangy, creamy. It’s a side dish that doesn’t fade into the background. Honestly, I’ve served this alongside roasted chicken and even grilled fish, and people ask about the sprouts first.
That’s the power of flavor contrast—it wakes up the plate and makes vegetables the star.
Ingredients and Variations for Cider-Roasted Brussels Sprouts with Candied Pecans & Feta
Essential ingredients explained
Here’s what you’ll need to pull this Cider-Roasted Brussels Sprouts with Candied Pecans & Feta recipe together. Simple, pantry-friendly, but chosen carefully:
| Ingredient | Purpose |
|---|---|
| Brussels sprouts (1 ½ lbs / 700 g) | The star—nutty and earthy when roasted |
| Olive oil (3 tbsp) | Helps caramelization and crisp edges |
| Apple cider (½ cup) | Sweetness and depth |
| Apple cider vinegar (1 tbsp) | Bright acidity to balance |
| Salt & black pepper | Essential seasoning |
| Smoked paprika (½ tsp, optional) | Adds a gentle smokiness |
| Pecans (½ cup) | Crunchy texture |
| Brown sugar (2 tbsp) | Caramelizes with pecans |
| Butter (1 tbsp) | Glossy, rich candied nuts |
| Feta (½ cup, crumbled) | Creamy, salty bite |
| Fresh thyme (1 tsp) | Herbal finish |
Nothing fancy, nothing hard to find—but together? Incredible.
Substitutions and creative swaps
No pecans on hand? Walnuts or almonds candy beautifully too. Want something lighter than feta? Goat cheese gives a tangy creaminess, while parmesan shavings add sharpness. If apple cider isn’t in your fridge, try maple syrup or even pomegranate juice—it changes the vibe, but the sweet-acid balance stays.
This is one of those recipes that welcomes experimentation. I even tried cranberries sprinkled in once for a pop of tartness—delicious!
Step-by-Step Guide to Perfect Cider-Roasted Brussels Sprouts with Candied Pecans & Feta
How to roast like a pro
Preheat your oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them with olive oil, cider, vinegar, salt, pepper, and smoked paprika if using. Spread them cut-side down on a sheet pan (this helps them caramelize). Roast for 25–30 minutes, giving them a stir halfway through so they brown evenly.
A tip from experience: don’t crowd the pan. If the sprouts are piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those crispy edges we all love.
Making the candied pecans
While the sprouts roast, make the candied pecans. In a skillet, melt butter over medium heat, then stir in the pecans and brown sugar. Cook, stirring constantly, for about 3–4 minutes until the sugar melts and coats the nuts. Spread them on parchment paper to cool.
Here’s the part where I usually sneak a few straight from the pan—be careful though, hot sugar burns!
Once everything is ready, transfer the roasted sprouts to a serving dish, scatter the candied pecans and crumbled feta over top, and finish with thyme. Serve warm and watch them disappear.
Serving, Storing, and Tips for Cider-Roasted Brussels Sprouts with Candied Pecans & Feta
What to serve them with
This dish pairs with so many mains. Roasted turkey or chicken is the obvious holiday match. But I’ve also served these with salmon fillets and even a grain-based vegetarian dinner like quinoa salad—it always works.
They’re also hearty enough to stand on their own for lunch, especially if you toss in a handful of cooked farro or couscous.
Tips + storage
Here are a few tricks to keep this Cider-Roasted Brussels Sprouts with Candied Pecans & Feta recipe foolproof:
- Roast cut-side down for the best caramelization.
- Add the feta and pecans just before serving so they stay crisp.
- If making ahead, keep the pecans separate until the last moment.
Storage-wise, leftovers keep for 3–4 days in an airtight container in the fridge. Reheat in a 350°F oven for 10 minutes. They don’t freeze well (the texture suffers), so stick to the fridge.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 6 g |
| Fat | 16 g |
| Saturated fat | 4 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 260 mg |
A satisfying side that balances nutrition with indulgence.
Frequently Asked Questions
Can I make Cider-Roasted Brussels Sprouts with Candied Pecans & Feta ahead of time?
Yes—roast the sprouts up to a day in advance, then reheat and add toppings just before serving.
How do you keep roasted Brussels sprouts from getting soggy?
Don’t overcrowd the pan and make sure the oven is fully preheated. A hot, dry environment ensures crispy edges.
Can I make these sprouts without nuts?
Absolutely. Skip the pecans or replace with pumpkin seeds for a nut-free crunch.
What can I use instead of feta?
Goat cheese, blue cheese crumbles, or parmesan all work beautifully.
Are these sprouts good for meal prep?
Yes, they reheat well and make a flavorful side dish for multiple meals. Just keep toppings separate until ready to eat.
Conclusion
Cider-Roasted Brussels Sprouts with Candied Pecans & Feta isn’t your average side dish. It’s festive, flavor-packed, and simple enough for a weeknight. Between the caramelized sprouts, sweet pecans, and creamy feta, every bite is balanced and memorable.
If you’re looking for more seasonal inspiration, you might love trying:
Now it’s your turn—try these sprouts and tell me if they don’t steal the show. Leave a review, share your photos on Pinterest, and don’t forget to subscribe for more recipes like this straight to your inbox.
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Cider-Roasted Brussels Sprouts with Candied Pecans & Feta: 5 Irresistible Holiday Flavors
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cider-Roasted Brussels Sprouts with Candied Pecans & Feta transform humble Brussels sprouts into a sweet, crunchy, and creamy holiday-ready side dish. Roasted until golden, tossed with apple cider, and finished with buttery candied pecans and salty feta, these sprouts steal the spotlight on any table. Perfect for Thanksgiving, Christmas, or cozy weeknight dinners, this recipe is simple yet impressive and guaranteed to win over even picky eaters.
Ingredients
- 1 ½ lbs (700 g) Brussels sprouts, trimmed and halved
- 3 tablespoons (45 ml) olive oil
- ½ cup (120 ml) apple cider
- 1 tablespoon (15 ml) apple cider vinegar
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (optional)
- ½ cup (60 g) pecans
- 2 tablespoons (25 g) brown sugar
- 1 tablespoon (15 g) unsalted butter
- ½ cup (75 g) crumbled feta cheese
- 1 teaspoon fresh thyme leaves
Instructions
Preheat the oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, apple cider, vinegar, salt, pepper, and smoked paprika. Spread them on a baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway, until caramelized and tender.
Meanwhile, melt butter in a skillet over medium heat. Add pecans and brown sugar, stirring for 3–4 minutes until sugar coats the nuts. Transfer to parchment paper to cool.
Remove roasted Brussels sprouts from the oven and transfer to a serving platter.
Top with crumbled feta, candied pecans, and a sprinkle of fresh thyme.
Serve warm as a side dish or festive addition to your holiday table.
Notes
Roast sprouts cut-side down for extra caramelization.
Add feta and pecans just before serving to keep them fresh and crunchy.
Pecans can be swapped for walnuts or almonds.
Feta can be replaced with goat cheese or parmesan if desired.
Leftovers last 3–4 days in the fridge; reheat in a 350°F oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Holiday Side
- Method: Roasting, Stovetop Candied Nuts
- Cuisine: American, Seasonal/Holiday
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 8 mg