Split brussels sprouts and remove stalks. In the case of large brussels sprouts chop them in quarters for them to cook evenly. Place them in a baking dish.
Mix olive oil with balsamic vinegar, garlic powder, and salt. Coat the brussels sprouts with that mixture. Bake them for 15 minutes or until fork-tender.
In another baking dish, place the almonds with a drizzle of olive oil and bake them for 10-12 minutes or until lightly roasted.
Add roasted almonds to the brussels sprouts, add crumbled feta cheese and stir to combine.