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Simple Roasted Brussels Sprouts with Pine Nuts

Roasted Brussels sprouts with pine nuts are a quick and easy side dish I love to make to accompany just about any main course. I never liked Brussels sprouts growing up, but roasting them completely changed my mind.

The pine nuts bring an extra layer of crunch and a slightly nutty flavor that perfectly complements the sprouts in this dish. They are nothing like the soggy boiled things my mom used to make, and even my kids love this simple Brussels sprouts side dish.

Image shows overhead of roasted brussels sprouts with pine nuts.

The roasting process brings out the natural sweetness of the Brussels sprouts, and the pine nuts add a bit of richness without overpowering the dish. It’s the perfect balance of flavors, and how can you resist anything with fresh parmesan cheese?

If you’re looking for a side dish that’s both tasty and a little different, this Brussels sprouts with pine nuts is the way to go. I serve it with everything from chicken to steak, and it’s always a hit with everyone who tries it.

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Why should I roast the pine nuts?

Toasting pine nuts helps to enhance their flavor. When you roast them, the natural oils inside the nuts are released, which creates a richer, more intense nutty taste.

However, it’s crucial to be careful when toasting pine nuts, as they burn very quickly. They only need a couple minutes in a dry skillet, and you need to stir them frequently to ensure even browning.

As soon as they turn golden and fragrant, remove them from the heat immediately to avoid any bitterness that can result from over-toasting. If you accidentally burn them, you have to throw them out and wash the pan as there is no way to save them.

Do I really need to grate my own Parmesan cheese?

Yes, grating your own Parmesan cheese is definitely worth the effort. Pre-grated Parmesan, such as the kind in the green can, often contains anti-caking agents and preservatives that prevent it from melting properly.

It’s more than just not melting properly. These additives can cause the cheese to have a gritty texture and a less pronounced flavor, which detracts from the richness of the dish.

Freshly grated Parmesan, on the other hand, melts smoothly, giving the dish a creamy texture and enhancing its nutty, savory flavor. When you grate it yourself, you get the full flavor and creaminess that pre-grated cheese simply can’t provide.

In addition, freshly grated Parmesan has a more vibrant taste that pairs perfectly with the caramelized Brussels sprouts and toasted pine nuts. The grated cheese also adheres better to the sprouts than granules from a can.

How should I prep Brussels sprouts for roasting?

To prep your sprouts, trim the tough, woody ends, as these parts are not pleasant to eat and can remain tough even after roasting. Then, remove any outer leaves that are yellow or damaged.

This ensures that only the tender, flavorful parts of the Brussels sprouts make it into the dish, resulting in a smoother texture and better caramelization. Even if you purchase trimmed sprouts at the store, don’t skip this step.

After trimming, rinse the Brussels sprouts thoroughly under cold water to wash off any dirt or pesticides. Dry the sprouts as much as possible with a clean kitchen towel, as any leftover moisture will steam them rather than allow them to crisp up in the oven.

Cut the Brussels sprouts in half – or quarters if they’re large. This increases the surface area, allowing for more even cooking and better caramelization.

What kind of pan should I use to roast Brussels sprouts?

For roasting Brussels sprouts, a large, rimmed baking sheet works best. The rim prevents the sprouts from falling off the pan while stirring, and the flat surface ensures they roast evenly.

Don’t overcrowd the pan, as this traps steam and prevents the Brussels sprouts from crisping up. If necessary, use two baking sheets to give the sprouts enough room.

If you have a wire rack that fits inside the baking sheet, use it. The rack allows air to circulate around the Brussels sprouts, ensuring they cook evenly without the need for stirring. This method results in even crisping on all sides and is my preferred way of roasting them.

Should I line the pan?

It’s not necessary to line the baking sheet, but you can use parchment paper for easier cleanup. Roasting directly on the baking sheet will give the Brussels sprouts more contact with the metal, promoting better browning and a crispier texture.

Can I make this nut-free?

Yes, you can make this recipe nut-free by simply omitting the pine nuts. While they do add a wonderful nutty flavor and crunchy texture to the dish, the Brussels sprouts themselves still deliver plenty of deliciousness.

Alternatively, you could just make my Bacon-Roasted Brussels Sprouts. This version swaps the pine nuts for crispy bacon, delivering that same crispy, savory appeal.

How to Make Roasted Brussels Sprouts with Pine Nuts

Preheat your oven to 400 degrees.

Prep your Brussels sprouts as described above, and be sure to dry them thoroughly. Place the prepared Brussels sprouts in a large mixing bowl and drizzle with olive oil.

Season them with salt and pepper. Toss the sprouts until they’re thoroughly coated with the oil and seasoning.

Spread the Brussels sprouts evenly in a single layer on a rimmed baking sheet. Be sure not to overcrowd the sprouts, as this can prevent them from roasting properly.

Image shows brussel sprouts in a glass baking dish.

Roast the Brussels sprouts for 20–25 minutes, stirring halfway through to ensure even cooking. The sprouts should become tender and develop golden, crispy edges. Keep an eye on them toward the end to ensure they don’t burn.

While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the pine nuts and stir them frequently for two to four minutes until they become golden and fragrant.

Remove the skillet from the heat immediately to prevent the nuts from burning. Set them aside until the sprouts finish roasting.

Image shows pine nuts.

Once the Brussels sprouts are done, transfer them to a serving dish and top with the toasted pine nuts. Sprinkle freshly grated Parmesan cheese over the sprouts for added flavor and richness.

Serve immediately while warm for the best texture and taste.

Image shows close-up of roasted brussels sprouts with pine nuts topped with grated parmesan cheese.

To store roasted Brussels sprouts with pine nuts, place them in an airtight container in the refrigerator. They will keep for up to three to four days.

To reheat them, use the oven or a skillet to preserve the crispy texture. You can microwave them, but they are far more likely to turn soggy.

Image shows overhead of roasted brussels sprouts with pine nuts.

Roasted Brussels Sprouts with Pine Nuts

This Roasted Brussels Sprouts with Pine Nuts recipe combines tender Brussels sprouts with crispy edges and the rich flavor of toasted pine nuts. Drizzled with olive oil, seasoned with salt and pepper, and topped with freshly grated Parmesan, it makes a delicious, simple side dish that’s full of flavor and texture.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 137kcal
Author: Michelle

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup pine nuts
  • 1/3 cup Parmesan cheese grated

Instructions

  • Preheat the oven to 400.
  • Prep Brussels sprouts, then add to a mixing bowl. Drizzle with olive oil, and season with salt and pepper. Toss until to coat.
    3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 pounds Brussels sprouts
  • Spread sprouts in a single layer, then roast for 20–25 minutes, stirring halfway.
  • While sprouts cook, heat a skillet over medium heat and toast the pine nuts, stirring frequently for 2–4 minutes until golden and fragrant. Remove from heat and set aside.
    1/3 cup pine nuts
  • Once roasted, transfer the Brussels sprouts to a serving dish, top with toasted pine nuts, and sprinkle with freshly grated Parmesan. Serve immediately.
    1/3 cup Parmesan cheese

Notes

  • You can make this nut-free by eliminating the pine nuts. This won’t be quite as tasty, but it’s still delicious.
  • This recipe truly needs fresh grated parmesan. Do not use the stuff from a can.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 370mg | Fiber: 3g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 72mg | Calcium: 87mg | Iron: 2mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Image shows easy to make roasted brussels sprouts with pine nuts.

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