Sides · Roasted holiday sides
Balsamic Brussels Sprouts with Pumpkin Seeds
Balsamic glaze coats roasted Brussels sprouts with a sweet-tart shine. Stone-ground mustard cuts through the sweetness, and toasted pumpkin seeds add a final crunch to this Thanksgiving vegetable side.
Illustrative image
- Total
- 45 min
- Active
- 15 min
- Servings
- Calories
- 127 cal / serving
- Difficulty
- Easy
Ingredients · 6 servings
- 2 tablespoons balsamic glaze
- 2 teaspoons stone-ground mustard
Woodstock Organic Stone Ground Mustard - 8 oz8 OZ · $3.50 - 2 tablespoons extra virgin olive oil
Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz16 FZ · $20.14 - 1/4 cup shelled unsalted pumpkin seeds
- 1/2 teaspoon garlic powder
Morton & Bassett, Organic Garlic Powder, 2.6 oz2.6 OZ · $12.32 - 1 teaspoon balsamic vinegar
Spectrum Naturals, Organic Balsamic Vinegar, 16.9 oz16.9 OZ · $8.92 - 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 teaspoon saltpantry staple
- 1/4 teaspoon black pepperpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Heat the oven
Heat the oven to 425°F. Pat the trimmed sprouts dry and halve large ones lengthwise so the pieces are similar in size.
Season and arrange
Toss sprouts with oil, garlic powder, salt and pepper. Spread cut sides down on a large rimmed sheet pan, leaving space for browning.
Roast and toast
Roast for 25 to 30 minutes, turning once after 20 minutes, until the centers are tender and the edges are deeply browned. During the final minutes, stir pumpkin seeds in a dry skillet over medium-low heat for 3 minutes until fragrant.
⏱ 25–30 min⏱ 20 min⏱ 3 min
Dress off heat
Whisk glaze, mustard and vinegar in a large bowl. Add the hot sprouts and toss gently, then scatter over the toasted seeds. Serve promptly to retain the crisp edges; do not return the sugary glaze to the hot oven.
Nutrition per serving estimated
1 serving = 1 side serving (1/6 of recipe)
- Calories
- 127
- Protein
- 5.4 g
- Carbs
- 12.1 g
- Fat
- 7 g
- Fiber
- 4.9 g
- Sugar
- 3.6 g
- Sodium
- 146 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Dry sprouts thoroughly so they roast rather than steam.
Dress after roasting; concentrated grape sugars can scorch on the pan.
Use halved broccoli florets in place of sprouts, checking tenderness after 18 to 20 minutes.
Sunflower seeds can replace pumpkin seeds if appropriate for your guests; check replacement labels.
Storage, serving and make-ahead
Storage
Refrigerate leftovers within 2 hours at 40°F (4°C) or below for up to 3 days. Reheat to 165°F; the sprouts and seeds will lose some crispness.
Serving suggestions
Serve immediately as a Thanksgiving side, with extra glaze passed separately for those who prefer a sweeter finish.
Make ahead
Trim sprouts and mix the dressing up to 1 day ahead; refrigerate in separate covered containers. Toast seeds ahead and keep them dry, then roast and dress near serving time.
Allergens and product labels
Check each product label for allergen details.
Questions about this recipe
Is balsamic glaze the same as vinegar?
No. Glaze is thicker and sweeter. This recipe uses glaze for coating and a small measure of vinegar for acidity.
Can I add the sauce before roasting?
Wait until the sprouts are roasted. The glaze can burn at the high oven temperature before the vegetables become tender.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.