Maple Roasted Brussels Sprouts with Walnuts and Feta

I love this recipe so much, I took new photos! Find the recipe and updated photos HERE.
Food-related terms of endearment: Honey. Sugar. Cupcake. Muffin. Pumpkin. Cabbage.

Maple Roasted Brussels Spourts with Walnuts and Feta

I know what you are thinking—Why do we create so many pet names centered around food?
Or maybe you are actually wondering—What is cabbage doing the lovey-dovey list?
Maple Roasted Brussels Sprouts with Walnuts and Feta | The Law Student's Wife
I bet you used the phrase “lovey-dovey” too.
Allow me to explain. As I mentioned in a prior post, French class is one of my latest endeavors. I enrolled in a not-for-credit conversation course and have loved every minute, despite the decrepit state of my language skills.

The French language is loaded with phrases and idioms that positively tickle. A few choice selections:

Literal translation: Oh, my Cow! Actual meaning: Good gracious!

Literal translation: It’s the finish of the green beans. Actual meaning: It’s hopeless.
Literal translation: Take his foot.Actual meaning: It was swell.
And of course…
Literal translation: My little cabbage cabbage! Actual meaning: My dear.
 Maple Roasted Brussels Sprouts with Walnuts and Feta | The Law Student's Wife
If as Americans, we refer to our loved ones as assorted dessert products, is it really so strange that the French refer to theirs as small vegetables?
Seeing as “little cabbages”or shall we say Brussels sproutsare darn-delicious, however, this pet name may not as goofy as it seems.
 Maple Roasted Brussels Sprouts with Walnuts and Feta | The Law Student's Wife
Brussels sprouts, both little and a member of the cabbage family, suffer the reputation of being yucky, mushy, and the all-around-epitome of ewwwww. I’m not sure how this rumor began, but I’m here to right this injustice.
Given last week’s redeeming article on bran, I’m wondering if my true life calling is to free foods widely-regarded as detestable from their rotten reputations. What’s next? Beets? Canned tuna? Lima beans?
Maple Roasted Brussels Sprouts with Walnuts and Feta | The Law Student's Wife
 For today, I’ll christen myself a hero to Brussels sprouts. When roasted properly, they take on a lovely crispy, almost caramely flavor that I adore.
And they are OH SO EASY to prepare. MAPLE ROASTED BRUSSELS SPROUTS WITH WALNUTS AND FETA are an ideal weeknight side or a snappy addition to your Thanksgiving buffet.

While the simple seasonings of salt, pepper, and olive oil make for a classic, delicious roasted flavor, I love mixing in complementary elements. My favorite combination to date is this MAPLE ROASTED BRUSSELS SPROUTS WITH WALNUTS AND FETA recipe. The drizzle of pure maple syrup enhances the caramelizing effect the oven roasting creates, and the deep flavor of the toasted walnuts, combined with the saltiness of the feta launches Brussels sprouts from “I’m eating this because I know it’s good for me”  to “I can’t believe I am binging on a vegetable!”

Mon petit chou chou—my darling Brussels sprouts—how yummy you are.
Now, let’s see how Ben responds when I call him my “Tiny Turnip.”

THIS RECIPE HAS MOVED!! Find the recipe and much prettier, updated photos right HERE.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


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  5. Hi Erin, I recently made your brussels sprouts skillet with apples and chicken, and with some leftover uncooked sprouts I tossed them with the oil/ maple syrup/ balsamic vinegar dressing you post here. They came out soooooo delicious, and even though I thought I’d burned them it was actually even better that way because they were all toasty, crunchy and caramely. I just gobbled them up now like caramel corn, couldn’t help myself (and that’s after finishing dinner, dessert and everything). Whoever can convert this into a commercialized snack food is going to make millions, at least i’d buy them! I can’t even promise next time I’ll make it to the end of the recipe… Thanks for another great brussels sprouts recipe!

    • Anna, I love the idea of using this dressing on brussels sprouts! I’m going to have to try that myself. So, so happy that you enjoyed it. (and I am all aboard with commercial brussels sprouts snacks too!) Thank you for letting me know how this turned out for you!

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