Hello, midweek vibes!  We’re already on Day #10 of The Twelve Days of Christmas Meze, and wow, it’s been a delicious journey! There are only two recipes left before we wrap things up and take a well-deserved break to enjoy Christmas with family and friends. But let’s not forget the sweet side of the holidays—Greek desserts! After all, it is my name day coming up on Christmas day, so I want some of my favorite Greek treats.

Keep your eyes peeled for my infused kourambiedes (yes, you read that right!) and a brand-new twist on karidopita coming soon. Trust me, you do not want to miss these festive treats.

Today’s star is a recipe that’ll convert even the biggest Brussels sprouts haters: Greek-style roasted Brussels Sprouts!  I know, I know—Brussels sprouts get a bad rap. Honestly, I used to be one of those people. But then my mom stepped in and showed me how to make them downright irresistible with olive oil, thinly sliced garlic, parmesan cheese, and chili flakes.

But you know me—I had to take it to the next level with a Greek twist! Enter crumbly feta cheese, toasted walnuts (or almonds), and a drizzle of honey for that perfect touch of sweetness. The result? Brussels sprouts so good, they’ll steal the show at your holiday table.

Let’s make Brussels sprouts the talk of the meze spread—who’s with me?

Here’s a recipe for your Greek-style roasted Brussels Sprouts with a festive twist!

Festive Greek-Style Roasted Brussels Sprouts Recipe

Servings: 6-8

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1/2 cup extra virgin olive oil, reserve a tablespoon or so to serve
• 2–3 garlic cloves, thinly sliced
• 1/2 tsp chili flakes (adjust to your spice preference)
• 1 tbsp honey or maple syrup
• Salt and freshly cracked black pepper, to taste
• 1/4 cup crumbled feta cheese (to serve)
• 1/4 cup toasted walnuts or almonds roasted and sliced (to serve)

Method:

1.  Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, sliced garlic, chili flakes, honey or maple syrup, salt, and pepper in a mixing bowl.
2. Spread the Brussels sprouts on a baking sheet in a single layer. Make sure you give room for each one to cook properly. Roast for 25–28 minutes, shaking the pan halfway through, until the sprouts are golden and crispy on the edges.
3. While the Brussels sprouts are roasting, make sure you toast your walnuts or almonds. You can do this in the oven or the pan over the stovetop. Set aside when toasted.
4. Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle with honey, sprinkle with feta cheese and top with the toasted nuts.
5.  Garnish with fresh parsley or dill if desired. Serve warm on your holiday table!

Pro Tip:

For an extra layer of flavor, add a squeeze of lemon juice or a sprinkle of lemon zest right before serving. The citrusy pop pairs perfectly with the feta and honey!

Enjoy! 

Catch our previous recipe from the Twelve Days of Christmas Meze here. I hope you enjoyed all of the recipes so far, and I am coming back with two more to finish this holiday meze fun!