Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
Special Equipment Needed:
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
4. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and lightly browned.
6. In the last 5 minutes of cooking, sprinkle the pine nuts over the Brussels sprouts and return to the oven to toast.
7. Remove from the oven and transfer to a serving dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Olive oil can be substituted with avocado oil or coconut oil.
- Pine nuts can be substituted with chopped walnuts or pecans.
Variations:
- Add 1-2 cloves of minced garlic to the Brussels sprouts before roasting for extra flavor.
- Toss the roasted Brussels sprouts with a drizzle of balsamic glaze before serving.
- Add 1/4 cup of dried cranberries to the roasted Brussels sprouts for a sweet and savory flavor.
Tips and Tricks:
- Make sure to evenly coat the Brussels sprouts with olive oil to ensure even roasting.
- Use a sharp knife to trim the Brussels sprouts and cut them in half for even cooking.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes if you don't want to toast them in the oven.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Brussels sprouts in the microwave or oven until heated through.
Presentation Ideas:
- Serve the roasted Brussels sprouts in a shallow bowl or on a platter.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Quinoa or brown rice
Suggested Side Dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the Brussels sprouts are not browning evenly, rotate the baking sheet halfway through cooking.
- If the pine nuts are burning, remove them from the oven and sprinkle them over the Brussels sprouts after they are done roasting.
Food Safety Advice:
- Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor Profiles:
- Nutty, savory, and slightly sweet.
Serving Suggestions:
- Serve as a side dish with your favorite protein and starch.
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