Roasted Pumpkin Seed Brussels Sprouts Recipe // Karina Heinrich

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 400°F (200°C).

Trim the ends of the brussels sprouts and cut them in half.

Toss the brussels sprouts with olive oil, salt, and black pepper in a large bowl.

Spread the brussels sprouts on a baking sheet in a single layer.

Roast in the oven for 20-25 minutes, until tender and caramelized, stirring halfway through.

While the sprouts are roasting, toast the pumpkin seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes.

Remove the sprouts from the oven and transfer them to a serving bowl.

Add the toasted pumpkin seeds, minced garlic, and thyme to the brussels sprouts.

Drizzle with balsamic vinegar and lemon juice, tossing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens