Skip to Content

Lemon Roasted Brussels Sprouts with Pine Nuts

Sharing is caring!

An easy side dish of Brussels Sprouts that are crispy on the outside, tender on the inside and flavored with lemon, olive oil, sea salt and topped with toasted pine nuts and Parmesan cheese.

Brussels-Sprouts-1

Today’s recipe for Lemon Roasted Brussels Sprouts with Pine Nuts is a great way to liven up Brussels sprouts using a little lemon and the earthy, smooth flavor of pine nuts. 

It is a great way to put a healthy side on the table for your family.

I have to admit that most of my life I turned my nose up to Brussels sprouts. As a child we never really had them in our house and I didn’t actually try them until a few years ago.  It was one of those foods that I heard of and thought “ there is no way I would like those.”

But then there was that moment at a restaurant where the Flash Fried Brussels Sprouts with Bacon sounded too good to pass up.

I am pretty sure it was more that my husband saw the word bacon and had to try it.  So we ordered the dish, which the restaurant said was one of its best sellers, and I soon found out why!

Brussels-Sprouts-6

The dish was amazing! The Brussels sprouts were flash fried making them the perfect crispy texture and the BACON, oh that bacon and the sauce that they drizzled on top was just amazing. 

So there started my new love for Brussels sprouts. I still had some reservations about Brussels sprouts and wondered if it was just the way the restaurant made them that caused me to love them so much. 

So over the past few years I have tried making Brussels sprouts different ways.  I of course love roasting them like in today’s recipe or this Brussels Sprouts with Cranberries.

One of my favorite ways to eat them is in salads, like this Brussels Sprout Salad with Apple Goat Cheese SaladShaved Brussels Sprout Salad with Apple and Pomegranate or this traditional Shaved Brussels Sprouts Salad

Another way is to roast the Brussels sprouts so they are a bit crispy on the outside but tender on the inside. The nice thing is you can dress them up in so many different ways to add flavor.

Brussles-Sprouts-8

I love lemon, so the more the merrier for me but feel free to modify this recipe to your family’s tastes. 

I also really enjoy pine nuts, not only for their health benefits, but for their rich nutty flavor.  I threw a little shaved Parmesan cheese on these after they roasted but feel free to omit that if you want.

If you are one of those people who turns their nose up to Brussels sprouts, humor me and give them a try!

This dish has a hint of sweetness mixed with the nuttiness of pine nuts and the crunch of roasted Brussels sprouts that I think you will really like.

Brussels Sprouts with Cranberries on white plate

Lemon Roasted Brussels Sprouts with Pine Nuts

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

These Brussels sprouts are crispy on the outside, tender on the inside and flavored with lemon, olive oil, sea salt and topped with toasted pine nuts and Parmesan cheese. The perfect side dish to any meal.

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Dash of pepper
  • 1/2 lemon
  • 1/4 cup pine nuts
  • Parmesan cheese for garnish
  • 1 teaspoon lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl combine Brussels sprouts, olive oil, sea salt and pepper and toss.
  3. Spread on a baking sheet and bake for 30-35 minutes adding pine nuts and a drizzle of olive oil and squeezing half of the lemon over the Brussels sprouts with 5 minutes left in cooking (they should be crispy on the outside, tender on the inside and lightly golden/brown).
  4. Serve warm with Parmesan cheese and lemon zest for garnish (optional).

Notes

You will notice that the leaves of the Brussels sprouts that may fall off while cooking will be very brown. That is normal. You can dispose of those or if you like them extra crispy eat them.

Sesame Ginger Chicken Noodle Soup
← Read Last Post
Baked Chicken Risotto with Kabocha Squash
Read Next Post →

CommentLuv badge

Slow Cooker Balsamic Short Ribs - A Cedar Spoon

Tuesday 2nd of October 2018

[…] we have a local restaurant that makes really delicious short ribs and pairs them with gnocchi and brussels sprouts. When I was creating today’s short rib recipe in the crockpot I knew I wanted to pair them […]

Stephanie @ Girl Versus Dough

Wednesday 19th of February 2014

Oh I could eat brussels sprouts all day every day, no question. I love 'em. But THESE sound extra amazing!

Julia

Thursday 20th of February 2014

Thanks Stephanie! I agree. :)

Sylvie @ Gourmande in the Kitchen

Wednesday 19th of February 2014

Sounds perfect with pine nuts and Parmesan!

Julia

Thursday 20th of February 2014

Thanks Sylvie! I love adding the pine nuts to this dish--it really brought out the nutty flavor and paired wonderfully with the lemon and Parmesan!

Jocelyn (Grandbaby Cakes)

Wednesday 19th of February 2014

I have never wanted brussel sprouts so badly!

Julia

Wednesday 19th of February 2014

They are yummy! :)

Susan

Wednesday 19th of February 2014

Brussels sprouts are my jam! I too wouldn't eat them as a kid but that's because my mom steamed them! Who wants to eat a veg that smells like feet? It wasn't until I was also at a restaurant that said it's our best side. I tried it and fell in love.

Julia

Wednesday 19th of February 2014

I totally agree! As a kid I just thought they were plain gross--but now I crave them! Funny how things change.

shares