Hasselback Brussels Sprouts

Stuffed with Feta Cheese & Drizzled with Balsamic Glaze

There is something about a great side dish that can really pull together any meal.  Whenever we make dinner, whether it’s the two of us or the whole family, we love having a few different sides to choose from. Perhaps I just really love food so the more to taste, the better? Yes, that sounds about right.

Over the weekend I picked up a pound of organic brussels sprouts and much to my surprise, they were huge! I thought about going with the classic salt and pepper roasted BS (brussels sprouts not bs bs), but then I thought about how unusually large these suckers were and how I couldn’t let that go to waste. So doing what I do best, I did a little trial run on what I call – Hasselback Brussels Sprouts!

It’s totally possible that ‘hasselback’ can only refer to the potato dish – but hey, there’s no rules (I hope). Truth is, I love hasselback potatoes, especially stuffed with cheese, chives and bacon bits. But there’s always room to spread the love in a healthier direction, so I decided to try out the same method with these rather large brussels sprouts! I don’t mean to steal any thunder here, but these roasted ‘hassleback’ sprouts are the real deal.

Stuffed with feta cheese and topped with a sweet balsamic glaze, these brussels sprouts just got a total make over!

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This dish was super easy to make, looked quite elegant, and had the perfect balance of salty and sweet. I’m confident that the pickiest of eaters will enjoy this recipe!


“Hasselback” Brussels Sprouts with Feta and Balsamic

{Prepare a greased baking tray and set your oven to 350º F}

Start with rinsing your brussels and making sure there isn’t any left behind residue. Next you will want to carefully slice each sprout from top to almost bottom – stop before you hit the root to have that hasselback or layered effect. It’s okay if the first layer peels off, just set them aside – they make a great brussels sprout ‘chip’!

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Once you have everything cut, generously coat each sprout with olive oil, making sure to get in between each ridge. I found it helpful to pour a bit of oil into a bowl so I could dip and roll the brussels, rather than just pouring it over them. This part is a little messy but well worth it; stuff each brussels sprout with a good amount of feta cheese. Use big chunks between each section, and don’t worry if you miss a few layers here and there, that’s what the topping is for!

Finally, sprinkle with a bit of sea salt, more feta, and let bake for 15-20 minutes! Once I saw that they had reached my desired level of crispiness, I turned the oven off and let them sit in the cooling oven for another 5 minutes (just to ensure that they were nice and soft.) Serve while warm with a thin drizzle of balsamic glaze and more feta if desired. Enjoy! IMG_7387.jpg

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