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Pan-Seared Brussels Sprouts with Feta and Honey

Pan-Seared Brussels Sprouts with Feta and Honey

Feta! Honey! Red pepper flakes! We give brussels sprouts lively flavor pops and char in the skillet for smoky caramelization.

By Phoebe LobkowiczAugust 9, 2023

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

For these skillet-charred Brussels sprouts, salty feta, sweet honey, spicy red pepper flakes and a dose of lemon juice create a delicious mix of contrasting flavors. Cooking the sprouts in a searing-hot skillet creates a deep caramelization of natural sugars that counters the vegetable's tendency to bitterness. Chopped almonds contribute a rich, nutty crunch; pomegranate seeds also work nicely, adding pops of color and tang. Be sure to reduce the heat to medium once you’ve added the sprouts; this ensures they char and become tender but don’t burn. And choose Brussels sprouts that are similarly sized. Small to medium ones work best.

Ingredients
  • 1

    pound small to medium Brussels sprouts, trimmed and halved

  • 1

    tablespoon neutral oil

  • 2

    teaspoons plus 2 tablespoons honey, divided, plus more to serve

  • Kosher salt and ground black pepper

  • ½-3/4

    teaspoon red pepper flakes

  • 1

    ounce feta cheese, crumbled (¼ cup)

  • ¼

    cup roasted almonds, roughly chopped OR pomegranate seeds OR a combination

  • 1

    tablespoon lemon juice

  • Optional Garnish

  • Chopped fresh flat-leaf parsley OR chopped fresh chives

Step 1

In a medium bowl, toss the sprouts with the oil, 2 teaspoons of the honey, ½ teaspoon salt and ¼ teaspoon black pepper. Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles and evaporates. Place the sprouts cut side down in the pan, then reduce to medium; reserve the bowl. Cook without stirring until deeply browned on the bottoms, 5 to 7 minutes.

Step 2

Using tongs, flip the sprouts and cook, stirring occasionally, until a skewer inserted into the largest sprout meets just a little resistance, 4 to 6 minutes; lower the heat if the sprouts brown too quickly. Return the sprouts to the bowl, then immediately add the remaining 2 tablespoons honey and pepper flakes; toss. Add the feta, almonds and lemon juice; toss again. Taste and season with salt and black pepper. Transfer to a serving dish and, if desired, drizzle with additional honey.