Roasted Brussels Sprouts with Pine Nuts
Elevate your side dish game with this irresistible recipe for Roasted Brussels Sprouts with Pine Nuts. Perfectly caramelized Brussels sprouts are roasted to golden-brown perfection, bringing out their natural sweetness and nutty flavor. Tossed with a touch of fresh garlic, a drizzle of olive oil, and a squeeze of zesty lemon juice, these sprouts are finished with toasted pine nuts for a delightful crunch. This quick and easy recipe, ready in just 35 minutes, makes an elegant and nutritious accompaniment to any meal. Whether you’re prepping for a dinner party or enhancing a weeknight dinner, this veggie dish is packed with flavor and brimming with visual appeal. Try this vegetarian, gluten-free recipe for a roasted Brussels sprouts side dish that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 40 grams Pine nuts
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the Brussels sprouts under cold water and pat them dry with a kitchen towel. Trim the stems and remove any yellow or damaged outer leaves. Slice the larger Brussels sprouts in half for even cooking; leave the smaller ones whole.
In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to caramelize and roast evenly.
Place the baking sheet in the preheated oven and roast for 20 minutes, shaking or turning the sprouts halfway through to ensure even browning.
While the Brussels sprouts are roasting, heat a small dry skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring constantly, until they are golden brown and fragrant. Be careful not to burn them. Remove the skillet from heat and set the pine nuts aside.
Once the Brussels sprouts are crispy and golden, remove them from the oven. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice, then toss to coat.
Transfer the roasted Brussels sprouts to a serving dish and sprinkle the toasted pine nuts on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 13.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
