Roasted Holiday Brussels Sprouts
Is it Brussel Sprouts or Brussels Sprouts? I always thought it was brussel sprouts until my WordPress spelling check showed the red underline today. Well, it turns out these tiny cabbage-like vegetables are named after the Belgian city of Brussels, which has an “S” on the end, hence the correct spelling has an “S” on the end. So, now that we have that spelling lesson out of the way, on to these beautiful roasted holiday Brussels sprouts! I peeled off the outer layers, trimmed the ends and cut them in half before roasting them in the oven.
It’s as easy as that. Roast them in the oven and serve them as is or spruce them up like I did. This is such a good classic side dish for the holidays that I’ve added a modern twist to by adding roasted pine nuts and a little sweetness from the cranberries.
You can also add some pomegranate seeds or use them instead of cranberries if you’d like. I added both because it just makes the dish look so pretty on the holiday spread with all that red and green cheer. Also, the sweetness from the dried or fresh fruit cuts the slight bitterness of the Brussels Sprouts, so all the nay-sayers will saying “pass the vegetables pleeeeeeeeeease.”
- 1 1/2 pounds Brussels sprouts
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 2 Tbsp pine nuts
- Cranberries and/or pomegranate seeds, for serving
- Pomegranate molasses (or balsamic glaze/reduction), for serving
- Preheat oven to 375°F, and line a baking sheet with parchment paper.
- Peel the outer, yellow-ish leaves of the Brussels sprouts off, trim the ends, then cut them in half.
- Place Brussels sprouts on the baking sheet, drizzle olive oil on top, and sprinkle with salt, garlic powder and pepper. Toss to coat evenly, and then roast in the preheated oven until golden brown, about 30 to 40 minutes. Shake the pan every few minutes for even roasting.
- Transfer the Brussels sprouts to a serving dish.
- Using the same baking sheet with parchment paper, spread the pine nuts evenly and bake until golden-brown, about 5 to 10 minutes, stirring occasionally.
- Transfer the pine nuts to the serving dish on top of the Brussels sprouts, top with cranberries and/or pomegranate seeds and pomegranate molasses or balsamic glaze, if desired.