Roasted Brussels Sprouts with Fried Rosemary & Pumpkin Seeds
Thanksgiving

Roasted Brussels Sprouts

with Fried Rosemary & Pumpkin Seeds

30 MIN
$7.99 4 Servings
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From the Test Kitchen

This seasonal, hearty side dish features roasted brussels sprouts tossed with parmesan and lemon before getting topped with fried pepitas and rosemary.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    130 Cals (est.)
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fresh
ingredients
Roasted Brussels Sprouts with Fried Rosemary & Pumpkin Seeds
Title
  • 16 oz Brussels Sprouts
  • 1 Lemon
  • 1 bunch Rosemary
  • 2 Tbsps Raw Pepitas
  • ¼ cup Grated Parmesan Cheese

Roasted Brussels Sprouts

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the rosemary leaves off the stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.

2 Roast the brussels sprouts

Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl.

3 Fry the pepitas & rosemary

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast). Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown. Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate; immediately season with salt.

4 Finish the brussels sprouts & serve your dish

To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

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