Roasted Brussels Sprouts With Pine Nuts

"When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning."
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Feej3940 photo by Feej3940
Ready In:




  • Heat oven to 425.
  • cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
  • Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
  • Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

Questions & Replies

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  1. Diane E.
    So, there is no oil in this recipe?? Just put the dry ingredients on the sprouts with no oil??


  1. rebellemichelle
    I loved this recipe! so simple and so delicious. I added the pine nuts in the last ten minutes. I will make this again! ps I love brussels sprouts
  2. Sharon123
    Yum! I cooked at 400*F. for 45 minutes, adding in the pine nuts the last 10 minutes. Thanks! Made for PAC(Pick a Chef).
  3. jnpj7468
    I never knew Brussels sprouts could be so good. I too had to reduce the roasting time to about 25 minutes. I was worried about the pine nuts getting a little bit too cooked if they were in there all that time, so I froze them beforehand. This made both the Brussels sprouts and the pine nuts come out just perfectly caramelized for my tastes. Thanks so much for such a delicious recipe!
  4. lortle
    Great ingredients but I fear the cooking time is way off. If the pine nuts were in the oven for 45 minutes at 425 with the Brussels sprouts, they'd get burnt. I think I halved the cooking time for the sprouts, and I added the pine nuts right at the end, and they were still verging on overdone. (The balsamic vinegar also requires caution, it was getting too done also...) Having said this, the flavours are really nice and I'll make this again, but I'll toast the pine nuts separately and toss them on at the end. Thanks for the recipe. P.S. Maybe it was my oven, who knows; anyways I didn't like the look of only 3 stars for something so tasty so I changed it (though if your oven is like mine, be careful with the pine nuts...)



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