The Recipes

Roasted Brussels Sprouts

I'm not sure why there is an 's' on the end of Brussels sprouts, and although I'm sure I could Google that... I probably won't.  I'll just continue to scratch my head every single time I buy the lil' buddies of the cabbage family.

Serve this as a side at any holiday dinner, or eat them alone with a roll or side of whole grains.  The amounts below are for one person, so adjust accordingly.

Roasted Brussels Sprouts


- 6-7 Brussels sprouts
- 3 T. molasses
- 2 T. pine nuts
- olive oil
- salt
- pepper

Preheat the oven to 375 degrees.

Put the Brussels sprouts on a baking dish.  Drizzle them with olive oil and season with salt and pepper.  Toss to coat.  Put in the oven for 15 minutes.

Open the oven and drizzle the molasses over the dish.  Return to the oven for 5-7 minutes longer.

While the Brussels sprouts finish, toast the pine nuts in a dry saucepan.  They should be toasted in 2-3 minutes.

Remove the dish from the oven and top with the pine nuts.