Don’t look now but we all blinked and the holidays are here again. As we all collectively shake our heads and forlorn the passage of time, I repeat but with more vigor and enthusiasm this time, THE HOLIDAYS ARE HERE AGAIN! So while the thought of the upcoming family get-togethers and holiday parties around the corner sink in, I wanted to offer a new spin on a traditional fixture for this time of year to help ease your worry. Let me introduce you to a non-traditional version of Roasted Brussels Sprouts.
Often relegated to the forgotten and lonely side tables during the big feasts, Brussels sprouts are one of the miscast vegetables worthy of being at the head table. Being a relative to the likes of broccoli and cabbage can earn you this shame. However, they are flush in nutrients, fiber, and vitamins and when prepared right, offer a sweet, nutty flavor that navigates the sulfurous and bitter reputation that these sprouts have undeservingly inherited. Waffles aren’t the only good things to come from Brussels.
With the addition of roasted pumpkin seeds to help reinforce the nuttiness and holiday theme, sesame oil and fish sauce the rich umami, the lime juice the acid, and red pepper flakes the needed heat, this is a non-traditional approach to a forgotten classic. This can be a stand-alone dish or a wonderful accompaniment to a healthy breakfast or a special holiday meal with loved ones, you decide. Happy holidays!
A few after the fire critiques: I used lime juice to wake the sprouts up and balance out the dish but feel free to use any vinegar (i.e.- rice wine) as an alternative. I’ve also added Italian sausage, Spanish dried chorizo, or bacon to help usher the meat eaters to the table. Lastly, sometimes I’ll blast the sprouts over the broiler to bring additional char to the leaves, a nice touch.
Brussels sprouts (1 Lbs.)
Pumpkin Seeds (3 Tbsp.)
Olive Oil (3 Tbsp.)
Fish Sauce (¼ tsp.)
Sesame Oil (¼ tsp.)
Red Pepper Flakes (¼-½ tsp.)
Lime Juice (1 tsp)
Pepper & Salt
Medium Mixing Bowl
Preheat oven to 425°F. Trim ends and any yellow leaves off of Brussels sprouts than slice in half and reserve. In a mixing bowl, add the olive oil, Brussels sprouts, pumpkins seeds, and pepper and salt to taste and toss to combine. Place the Brussels sprouts on the baking sheet cut side down with the pumpkin seeds, cover with aluminum foil, and place in the center of the oven and bake for 10 minutes. Remove the foil and continue to cook for an additional 15-20 minutes. Meanwhile, add the sesame oil, fish sauce, lime juice, and red pepper flakes to the bowl and mix to combine. Remove the Brussels sprouts from the oven, place in bowl, and toss to coat. Season with additional pepper and salt if desired and serve warm. Indulge!