Roasted Brussels Sprouts with Lemon and Pine Nuts

Brussels sprouts, once a humble side dish, have grown in popularity thanks to their rich flavor and impressive health benefits. When roasted, they develop a satisfying crispness and a nutty undertone that pairs beautifully with Mediterranean ingredients. This recipe for Roasted Brussels Sprouts with Lemon and Pine Nuts brings together the freshness of citrus and the richness of toasted nuts, resulting in a vibrant and well-balanced dish that works as a side or a light vegetarian entrée.

Rooted in Mediterranean culinary traditions, this recipe embraces simplicity, freshness, and wholesome ingredients. Olive oil, garlic, lemon, and pine nuts are staples in the region’s kitchens, and when paired with Brussels sprouts, they create a dish that is both elegant and satisfying. Whether you are preparing this for a weeknight dinner or a festive gathering, the steps are straightforward and the results are consistently delicious.

Ingredients

To prepare this Mediterranean-style roasted Brussels sprout dish, gather the following ingredients:

1½ pounds (approximately 700 grams) fresh Brussels sprouts
3 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
½ teaspoon sea salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Zest of 1 medium lemon
2 tablespoons freshly squeezed lemon juice
¼ cup pine nuts
1 tablespoon chopped fresh parsley (optional for garnish)

Preparing the Brussels Sprouts

Begin by washing the Brussels sprouts thoroughly under cold running water. Remove any outer leaves that are discolored or wilted. Trim off the tough stem ends, then slice each sprout in half lengthwise. For larger sprouts, you may consider cutting them into quarters to ensure even roasting. Uniformity in size helps achieve consistent texture and flavor.

Once the Brussels sprouts are trimmed and halved, place them in a large mixing bowl. Drizzle with two tablespoons of olive oil, then add the minced garlic, salt, and black pepper. Toss gently but thoroughly to coat each sprout evenly. This step is essential to ensure the seasoning reaches all sides of the sprouts.

Preheating the Oven

Preheat your oven to 400°F (200°C). While the oven heats, allow the Brussels sprouts to marinate slightly in the olive oil mixture. This short resting period enhances the flavor and helps the garlic infuse into the sprouts before roasting.

Roasting the Brussels Sprouts

Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Arrange the Brussels sprouts cut-side down in a single layer. Spacing them out evenly allows the hot air to circulate and caramelize the edges, creating that desirable crisp exterior.

Place the baking sheet on the middle rack of the preheated oven. Roast for 20 to 25 minutes, flipping the sprouts halfway through. You’ll know they’re done when the edges are golden brown and slightly crispy, and the centers are tender. Keep an eye on them during the last few minutes to avoid overcooking or burning.

Toasting the Pine Nuts

While the Brussels sprouts are roasting, take a small dry skillet and place it over medium-low heat. Add the pine nuts and toast them gently, stirring frequently to prevent burning. This process usually takes 3 to 5 minutes. Once the pine nuts are golden and fragrant, remove them from the heat and set aside to cool.

Toasting pine nuts enhances their natural oils, giving them a rich, buttery flavor that complements the earthiness of the Brussels sprouts. Be careful not to leave the pan unattended, as pine nuts can go from golden to burnt quite quickly.

Adding Lemon Zest and Juice

As soon as the Brussels sprouts come out of the oven, transfer them to a serving bowl. While they are still warm, add the lemon zest and lemon juice. Toss gently to distribute the citrus evenly. The warmth of the sprouts will help the lemon aroma bloom, adding a refreshing brightness to the dish.

The acidity of lemon juice also balances the roasted flavor and cuts through the natural bitterness of Brussels sprouts, making the dish more palatable and layered in taste.

Finishing Touches

Sprinkle the toasted pine nuts over the lemon-scented Brussels sprouts just before serving. If desired, garnish with a tablespoon of chopped fresh parsley for a pop of color and a subtle herbal note. The combination of textures—tender Brussels sprouts, crunchy pine nuts, and the freshness of lemon—creates a harmonious blend that is both comforting and refined.

For an extra layer of Mediterranean flavor, consider adding a light shaving of Parmesan or a few crumbles of feta cheese. However, the dish stands well on its own with the core ingredients.

Serving Suggestions

This dish can be served hot or at room temperature, making it highly versatile. As a side, it pairs beautifully with grilled fish, roasted chicken, or lamb. The lemon and pine nuts add enough character to hold their own against bold main courses. For a vegetarian meal, consider serving it alongside couscous, quinoa, or a Mediterranean lentil salad.

It is also an excellent addition to a mezze spread. Place it alongside hummus, olives, baba ghanoush, and pita for a colorful and nutritious Mediterranean platter. The citrus notes help cut through richer dips and meats, offering balance and variety to the table.

Tips for Best Results

To achieve optimal flavor and texture, follow these helpful tips:

Choose fresh, firm Brussels sprouts of uniform size to ensure even roasting.
Do not overcrowd the baking sheet. Overlapping the sprouts can lead to steaming rather than roasting, which affects texture.
Use fresh lemon juice rather than bottled for the best flavor.
Watch the pine nuts closely while toasting, as they can burn quickly.
If you prefer a milder garlic flavor, consider roasting whole garlic cloves with the Brussels sprouts instead of using minced raw garlic.

With these simple yet effective techniques, your roasted Brussels sprouts will come out perfectly every time.

Storage and Reheating

Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat with a small drizzle of olive oil to restore some of the original crispness. Avoid microwaving if possible, as it tends to make them soggy.

These roasted sprouts also make a great addition to next-day meals. Toss them into a grain bowl, add them to a wrap, or use them as a topping for flatbread with a bit of tahini or yogurt for a quick and satisfying lunch.

Nutritional Benefits

Brussels sprouts are a nutrient-dense vegetable packed with vitamins and antioxidants. They are high in vitamin C, vitamin K, fiber, and folate. Roasting them with olive oil enhances nutrient absorption and adds heart-healthy fats. Pine nuts contribute vitamin E, magnesium, and protein, while lemon juice provides a burst of vitamin C and aids digestion.

This dish offers a wholesome option that aligns with Mediterranean dietary principles, known for promoting heart health and overall well-being. It’s a flavorful way to incorporate more vegetables and healthy fats into your daily meals.

Enjoying a Mediterranean Classic

Roasted Brussels Sprouts with Lemon and Pine Nuts brings together the essence of Mediterranean cooking—simple ingredients, bold flavors, and nourishing qualities. The combination of tender sprouts, tangy lemon, and creamy pine nuts creates a satisfying dish that’s easy to prepare and sure to impress. Whether served as a side or a centerpiece, it’s a delicious way to celebrate seasonal produce and embrace the vibrant flavors of the Mediterranean table.

Roasted Brussels Sprouts with Lemon and Pine Nuts