Ingredients:

  • 2 lbs (900 g) fresh Brussels Sprouts
  • 1/2 cup (60 g) Pecan Halves or pieces
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 oz (170 g) block Feta Cheese (preferably Greek)
  • 2 Tbsp (30 g) softened Cream Cheese
  • 2 Tbsp (30 ml) Whole Milk or Heavy Cream
  • 1/2 tsp Freshly grated Lemon Zest
  • 1/2 cup (120 ml) High-Quality Balsamic Vinegar
  • 1/4 cup (60 ml) Pure Maple Syrup (Grade A Dark Robust)

Instructions:

  1. Preheat the oven to a blazing hot 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Trim the tough ends off the sprouts and discard any loose outer leaves. Cut all sprouts in half lengthwise. Ensure the sprouts are thoroughly dry (pat them down with a tea towel!).
  3. In a large mixing bowl, toss the sprouts with the 3 Tbsp of olive oil, salt, and pepper until evenly coated. Spread the sprouts cut-side down on the prepared baking sheet. Do not overcrowd.
  4. Roast for 15 minutes. Remove the tray, toss the sprouts quickly, scatter the pecans across the sheet, and return to the oven for another 10 minutes, or until the sprouts are deeply golden brown and tender, and the pecans are toasted.
  5. Prepare the glaze: In a small saucepan, combine the balsamic vinegar and maple syrup. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Simmer gently for 5–7 minutes, stirring occasionally, until the mixture reduces to a thick, syrupy consistency (about 1/3 cup). Remove from heat.
  6. Whip the feta: Combine the feta cheese, cream cheese, milk/cream, and lemon zest in the bowl of a food processor or high-powered blender. Process continuously until the mixture is entirely smooth, light, and spreadable. Taste and add a pinch of salt if needed. Set aside at room temperature.
  7. Once the sprouts are removed from the oven, immediately drizzle about two-thirds of the maple-balsamic glaze over the hot sprouts and pecans. Toss gently to coat thoroughly.
  8. Final Assembly: Smear the whipped feta across the bottom of a wide serving platter. Pile the warm, glazed Brussels sprouts and pecans on top of the feta. Drizzle the remaining glaze over the top for a final shine. Serve immediately while the sprouts are still hot.