Roasted Pumpkin Seed Brussels Sprouts

Serving 6-8 pax
Preparation Time 25mins
Skill Easy

900g Brussels sprouts (organic if possible – washed well)
¼ cup Raw organic green pumpkin seeds
2 tbsp Organic extra virgin olive oil
½ tsp Ground black pepper
2 tbsp Organic maple syrup

  1. Preheat your oven to 205°C.
  2. Thoroughly clean each brussels sprout, making sure to remove any outer wilted leaves and trim bottoms if needed.
  3. Cut each sprout into half so that they are all around the same size.
  4. Place on a rimmed baking sheet or you can use parchment paper, drizzle the olive oil evenly and sprinkle with pepper.
  5. Toss the sprouts until well coated.
  6. Roast for ~25 mins, making sure to stir 1-2 times so they are getting cooked on both sides. Sprouts will get slightly browned and just tender when pierced at the base.
  7. Drizzle the sprouts with maple syrup and toss with pumpkin seeds.
  8. Roast for ~5 additional minutes until pumpkin seeds are just toasted. Keep your eye on it. You want the dish perfectly browned, but not burnt. Ready to serve. YUM!
More Recipes by Karina Heinrich
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