Brussels sprouts are a nutrition powerhouse vegetable and a holiday favorite. This perfect side dish is too yummy to only make once a year. It’s easy to make, delicious for the whole family and just a one-cup serving of brussels sprouts can meet your daily requirement for vitamin K and vitamin C for the day, while also providing amazing amounts of other nutrients. Pumpkin seeds are loaded with antioxidants and fiber. A must for the holidays and every other month of the year!

This dish can easily be halved for a smaller group or doubled for a large gathering. Keep in mind that most will want seconds and in this case, you absolutely should!

Watch the video of this recipe here:

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Karina Heinrich_Brussels Sprouts Recipe Final 2018.JPG

INGREDIENTS: (Serves 6-8)

  • 2 lbs brussels sprouts (organic if possible - washed well)

  • ¼ cup raw organic green pumpkin seeds

  • 2 tablespoons organic extra virgin olive oil

  • ½ teaspoon ground black pepper

  • 2 tablespoons organic maple syrup


  1. Preheat your oven to 400°F.

  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. Toss the sprouts until well coated.

  5. 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.

  6. Drizzle the sprouts with maple syrup and toss with pumpkin seeds.

  7. 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!

Karina HeinrichComment