Roasted Brussels Sprouts with Pine Nuts

Roasted Brussels Sprouts with Pine Nuts are one of my easiest side dishes, and they look like they take much more work than they do. I roast the sprouts until the edges turn crispy and caramelized, then top them with toasted pine nuts and freshly grated Parmesan.

Pine nuts are my favorite nut, and their mild flavor adds a crunchy contrast without overpowering the dish. I serve these with everything from chicken to steak.

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Toasting Pine Nuts Without Burning Them

Toasting makes pine nuts taste richer and nuttier than raw ones. They also burn faster than almost anything else in your kitchen, so don’t walk away.

Toast them in a dry skillet over medium-low heat, shaking the pan constantly, for three to five minutes. Pull them as soon as they smell nutty and turn light golden brown.

Slide them straight onto a plate. If you leave them in the hot skillet, they keep cooking and turn bitter, and you can’t save burned pine nuts.

Grate Your Own Parmesan for Roasted Brussels Sprouts

Skip the green can. Pre-grated Parmesan contains anti-caking agents that keep it from melting, so it sits on the sprouts like sand instead of softening into the hot leaves.

Grate it from a block right before you serve. I use my rotary cheese grater, but a microplane or the small holes of a box grater work fine.

Freshly grated cheese also clings to the sprouts, so you get Parmesan in every bite instead of at the bottom of the bowl.

Roast Brussels Sprouts in a Glass Baking Dish

I roast these in a 9×13 glass baking dish because it’s easy and it works (and that’s how my friend made the dish that inspired this recipe when she brought it to a potluck). Most people already have one, and I can serve straight from it if I want.

You don’t need to oil or line the dish. The sprouts are already coated in oil, so they won’t stick, and cleanup is a snap.

Don’t swap in a metal 9×13 pan. Metal conducts heat too fast, and the sprouts can burn before the centers turn tender.

You can also roast them on a wire rack set inside a rimmed jelly roll pan, which is what I do for my Roasted Brussels Sprouts with Bacon. Air reaches every side, so you don’t need to stir them, but check them a couple of minutes early since they can finish sooner.

How to Make Roasted Brussels Sprouts with Pine Nuts

Preheat your oven to 400 degrees.

Trim the woody stem end off each sprout and pull away any yellow or damaged outer leaves. Do this even if you bought them trimmed, since the cut ends dry out on the store shelf.

Rinse the sprouts, then dry them really well with a clean kitchen towel. Cut them in half, or into quarters if they’re bigger than a golf ball.

Toss the sprouts in a large mixing bowl with the olive oil, salt, and pepper until the oil coats every piece. Spread them in the glass dish in close to a single layer.

Roast them for 20 to 25 minutes, stirring after eight minutes and again after 16 so they cook evenly. The exact time depends on your oven, the size of your sprouts, and how tightly they’re packed.

They’re done when the outer leaves are browned and crispy and a fork slides easily into the centers. While the sprouts roast, toast the pine nuts in a dry skillet.

Top the sprouts with the toasted pine nuts and freshly grated Parmesan, either in the dish or in a serving bowl. Serve them right away while they’re hot enough to melt the cheese.

Troubleshooting Roasted Brussels Sprouts

Your sprouts came out soft and pale instead of browned. They were still wet when you added them to the baking dish, or you skipped stirring. Dry them thoroughly and stir them at the eight- and 16-minute marks so every side spends time against the hot glass.

The outsides are charred, but the centers are still hard. Your sprouts were different sizes. Quarter the big ones so every piece is about the same size and finishes at the same time.

Can You Toast Pine Nuts in the Oven?

Yes. Spread the pine nuts on a small baking sheet and toast them at 350 degrees for five minutes, then check them.

If they still look pale, give them more time in two-minute increments. Stir them every time you check so they brown evenly.

However, I prefer the stovetop because it’s faster. More importantly, I’m less likely to forget about them and let them burn.

What Nuts Go With Brussels Sprouts?

Pecans, walnuts, hazelnuts, and almonds all taste great with roasted Brussels sprouts. Pine nuts are small enough to scatter on top without chopping.

If you swap in a larger nut, use the same amount, toast it whole, then chop it. Big pieces are less likely to burn than chopped bits.

Can You Make This Nut-Free?

Yes. Pine nuts are technically seeds, but allergy guidelines group them with tree nuts, so skip them if anyone has a nut allergy.

My favorite swap is toasted pepitas. They don’t taste exactly like pine nuts, but they work in this dish and cost a whole lot less.

Can You Make Roasted Brussels Sprouts Ahead?

You can trim and halve the sprouts a day ahead and keep them in a zip-top bag in the fridge. Toast the pine nuts up to a couple of days ahead and store them sealed on the counter.

Roast the sprouts right before serving, since they lose their crunch as they sit. I do eat the leftovers straight from the fridge, but I wouldn’t serve them to others.

Leftovers keep in an airtight container in the fridge for three to four days. Reheat them in the oven or a skillet to bring back the crispy edges, since a microwave makes them soggy.

More Sides I Love to Make

Shaved Brussels Sprout Salad With Bacon Vinaigrette
Lemon Roasted Broccoli
Garlic Parmesan Roasted Zucchini and Squash

What do you serve with your Brussels sprouts?

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