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Roasted Brussels Sprouts with Whipped Feta, Hot Honey & Crunchy Walnuts

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Crispy roasted Brussels sprouts are served over a creamy whipped feta dip, then drizzled with spicy hot honey and topped with crunchy toasted walnuts for a perfect balance of flavors and textures.

Ingredients

Scale
  • For the Whipped Feta:
  • 8 oz block feta cheese
  • 4 oz cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • For the Roasted Brussels Sprouts:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • For the Toppings:
  • 1/3 cup hot honey
  • 1/2 cup walnuts, toasted and roughly chopped
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Make the Whipped Feta: In a food processor, combine the feta, cream cheese, Greek yogurt, 2 tbsp olive oil, lemon juice, garlic, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. Transfer to a serving plate or shallow bowl, spread into an even layer, and set aside.
  3. Roast the Brussels Sprouts: On the prepared baking sheet, toss the halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Arrange in a single layer, cut-side down. Roast for 20-25 minutes, until deeply browned and crispy on the edges.
  4. Toast the Walnuts: While the sprouts roast, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and roughly chop.
  5. Assemble: Spread the whipped feta on a platter or plate. Top with the hot roasted Brussels sprouts. Drizzle generously with hot honey. Sprinkle with the toasted walnuts and fresh herbs if using. Serve immediately.

Notes

For a shortcut, use store-bought hot honey. To make your own, gently warm 1/3 cup honey with 1 tsp red pepper flakes or 1/2 tsp chili flakes. Let steep for 10-15 minutes, then strain if desired. The whipped feta can be made 1-2 days ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://cheerychop.com/roasted-brussels-sprouts-whipped-feta/