We love how Brussel sprouts get a nutty upgrade with the addition of toasted pine nuts, turning a simple veggie into a crave-worthy side dish. This recipe highlights their natural crunch and earthy flavor, making it a go-to for healthy meals that don’t skimp on taste.
As a staple in our kitchen Brussel sprouts boast origins in Belgium and pack a punch of vitamins. We’re excited to share this easy twist that elevates the ordinary into something special you’ll want to make again and again.
Ingredients
In our Brussels sprouts recipe with pine nuts, we focus on fresh, high-quality ingredients that highlight the vegetable’s earthy sweetness and the nuts’ buttery crunch. Below, we’ve listed the ingredients in the order they’re used, with precise measurements and any necessary prep notes to ensure you achieve the best results.
- 1 pound Brussels sprouts: Trim the ends and halve them lengthwise for even roasting and a caramelized texture.
- ¼ cup pine nuts: Toast these in a dry skillet over medium heat for 2-3 minutes until golden; this enhances their nutty flavor and adds a satisfying crunch.
- 2 tablespoons olive oil: Use extra-virgin for a robust, fruity note that helps in browning the sprouts perfectly.
- 2 cloves garlic: Mince finely to release their aromatic essence, which we’ll incorporate early for flavor infusion.
- ½ teaspoon salt: Kosher or sea salt works best to season and draw out the natural juices without overwhelming the dish.
- ¼ teaspoon black pepper: Freshly ground for a sharp, spicy kick that complements the sweetness of the sprouts.
- 1 tablespoon lemon juice: Freshly squeezed for a bright, tangy finish that balances the richness—add just before serving for zestiness.
Tools and Equipment
To bring our Brussels sprouts with pine nuts recipe to life, we rely on a few key tools and equipment that streamline the preparation process. These essentials ensure even roasting, precise measuring, and safe handling, allowing us to achieve that perfect nutty crunch and vibrant flavor every time.
Here’s a detailed list of the must-have items, organized by their role in the recipe:
- Baking sheet: A sturdy, rimmed baking sheet is crucial for roasting the Brussels sprouts evenly. We recommend one that’s at least 13×18 inches to accommodate 1 pound of sprouts without overcrowding, promoting crispiness.
- Sharp knife: For trimming and halving the Brussels sprouts, a high-quality chef’s knife with a 8-inch blade helps us work efficiently and safely, minimizing prep time.
- Cutting board: A large, non-slip cutting board provides a stable surface for chopping the sprouts and mincing the garlic cloves, keeping our workflow organized.
- Measuring cups and spoons: Accurate measurements are key to balancing flavors, so we use a set of dry measuring cups for ingredients like pine nuts and spoons for precise portions of olive oil, salt, and pepper.
- Mixing bowl: A medium-sized stainless steel or glass bowl allows us to toss the sprouts with garlic, oil, and seasonings thoroughly before roasting.
- Oven mitts: Essential for handling the hot baking sheet safely when removing our roasted Brussels sprouts from the oven.
- Lemon juicer or reamer: This tool makes it easy to extract fresh lemon juice, ensuring we get every drop without seeds for that bright, tangy finish.
With these tools ready, we’re set to transition seamlessly into the preparation steps, making our Brussels sprouts with pine nuts recipe both straightforward and enjoyable.
Instructions
Now that we have our fresh ingredients and essential tools lined up, we’ll walk you through creating our Brussels sprouts with pine nuts recipe step by step. This process ensures a crispy texture and a nutty flavor that elevates every bite.
Prep
First, we gather and prepare our ingredients for optimal results. Start by rinsing 1 pound of Brussels sprouts under cold water to remove any dirt, then pat them dry with a clean towel. Trim the tough ends and remove any wilted outer leaves, slicing each sprout in half lengthwise for even roasting—this helps achieve that golden, caramelized exterior we love.
Next, we mince 2 cloves of garlic finely on a large cutting board using a sharp knife, releasing its pungent aroma that will infuse the dish. Measure out ¼ cup of toasted pine nuts, 2 tablespoons of extra-virgin olive oil, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and 1 tablespoon of freshly squeezed lemon juice into a mixing bowl. These precise portions ensure a balanced, zesty flavor profile that highlights the sprouts’ natural earthiness.
Cook
Once prepped, we preheat our oven to 425°F for even, high-heat roasting. In the mixing bowl, we toss the halved Brussels sprouts with the minced garlic, extra-virgin olive oil, salt, and black pepper until evenly coated, making sure every piece glistens for that irresistible crispy, golden finish.
Spread the coated sprouts in a single layer on a sturdy baking sheet, spacing them out to promote airflow and prevent steaming. Roast in the preheated oven for 20-25 minutes, flipping halfway through with oven mitts for safe handling. We’re aiming for sprouts that are tender inside with a toasty, charred edge, filling our kitchen with an inviting, nutty aroma that signals perfection.
Assemble and Serve
After roasting, we transfer the hot sprouts back to the mixing bowl and gently stir in the toasted pine nuts and freshly squeezed lemon juice, allowing the acidity to brighten the flavors and the nuts to add a satisfying crunch. This quick assembly creates a harmonious blend of smoky sweetness from the sprouts, earthy garlic notes, and the pine nuts’ rich, buttery texture.
Serve immediately as a vibrant side dish, portioning onto plates while still warm to preserve that fresh, zesty taste. For best results, pair with proteins like grilled chicken to complement the dish’s nutritional boost from the sprouts’ fiber and vitamins.
Make-Ahead Instructions
To help you plan your meals without sacrificing flavor or texture, we often prepare our Brussels sprouts with pine nuts recipe in advance. This approach keeps the dish fresh while allowing the nutty crunch of the pine nuts and the caramelized goodness of the sprouts to shine through.
Prepping Ingredients Ahead
We recommend prepping the main components up to 24 hours in advance to streamline your cooking process. Here’s how:
- Brussels Sprouts: Wash, trim, and slice 1 pound of Brussels sprouts as described in our step-by-step instructions. Place them in an airtight container lined with a paper towel to absorb excess moisture, then refrigerate. This prevents browning and maintains their vibrant green color and crispness.
- Pine Nuts: Toast ¼ cup of pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Let them cool completely, then store in a sealed jar at room temperature. Avoid refrigerating, as it can make them stale faster.
- Other Ingredients: Mince 2 cloves of garlic and measure out 2 tablespoons of extra-virgin olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 tablespoon of lemon juice. Combine the garlic, oil, salt, pepper, and lemon juice in a small bowl or jar, cover, and refrigerate. This mixture will infuse with flavors overnight for even better taste.
Assembling and Storing the Dish
For full make-ahead convenience, you can partially assemble the dish without roasting:
- In a large mixing bowl, toss the prepped Brussels sprouts with the garlic-oil mixture until evenly coated.
- Spread the mixture on your baking sheet, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. This allows the flavors to meld while keeping the sprouts firm.
- Keep the toasted pine nuts separate in their jar to preserve their crisp texture.
Reheating and Serving Tips
If you’ve roasted the dish ahead of time, store it in an airtight container in the refrigerator for up to 2 days. To reheat:
| Step | Method | Time | Key Tips |
|---|---|---|---|
| 1 | Preheat oven to 350°F | 5 minutes | Ensure even heating to revive the caramelized edges. |
| 2 | Spread on a baking sheet | 10-15 minutes | Stir halfway through to maintain crunch—avoid microwaving, as it can make sprouts soggy. |
| 3 | Add pine nuts and lemon juice | Immediately after reheating | Toss in for a fresh burst of nutty aroma and acidity right before serving. |
By following these steps, we ensure your Brussels sprouts with pine nuts remains a delightfully nutritious side that’s ready when you are. Always taste and adjust seasoning before serving for the best results.
Conclusion
We’ve loved sharing this Brussels sprouts recipe with pine nuts as a fresh take on a classic veggie. It’s a straightforward way to boost your meals with nutrition and flavor without the fuss.
We’re confident you’ll find it becomes a go-to side that elevates any dinner, so give it a try and enjoy the satisfying results.
Frequently Asked Questions
What are the main ingredients in this Brussels sprouts recipe?
This recipe uses 1 pound of Brussels sprouts, ¼ cup toasted pine nuts, 2 tablespoons extra-virgin olive oil, 2 cloves minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon lemon juice. These fresh ingredients create a nutty, crunchy side dish that’s simple and flavorful.
How do you prepare Brussels sprouts with pine nuts?
Preheat your oven to 425°F. Rinse, trim, and slice 1 pound of Brussels sprouts. Toss with oil, garlic, salt, and pepper in a bowl, then spread on a baking sheet. Roast for 20-25 minutes until tender. Mix in toasted pine nuts and lemon juice before serving warm as a nutritious side.
What tools are needed for this Brussels sprouts recipe?
You’ll need a baking sheet for roasting, a sharp knife and cutting board for prepping sprouts, measuring cups and spoons for ingredients, a mixing bowl for tossing, oven mitts for handling, and a lemon juicer. These basics make preparation easy and safe.
Are Brussels sprouts healthy?
Yes, Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants, supporting immune health and digestion. This recipe enhances their benefits with pine nuts for added protein and healthy fats, making it a nutritious, delicious option.
Can I make this recipe ahead of time?
Absolutely. Prep the Brussels sprouts, pine nuts, and other ingredients up to 24 hours in advance. Assemble without roasting and store in the fridge. Reheat in the oven at 350°F for 10 minutes to maintain texture and flavor, perfect for meal planning.
How should I store leftover Brussels sprouts?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven at 350°F for 5-10 minutes or microwave briefly. Avoid sogginess by not overcooking initially, keeping the dish fresh and tasty for later.