Brussels Sprouts

Happy Christmas Eve Eve! My favourite thing about Christmas (and any holiday really) is planning out all the food I want to make and all the recipes I want to try that year. Seriously, I had my recipes picked out 3 weeks ago. I do realize that this makes me a little crazy. And so, assuming that you might be a little flexible about what you are cooking in a few days, or perhaps in need of a bit of inspiration, here’s a simple recipe to help take your veggies off the back burner (literally!) and put them centre stage. These dressed-up Brussels get really crispy and even a little sweet in the oven; the dressing takes them up a notch from "veggies I roasted" to "vegetable dish." They aren’t your Granny’s brussels sprouts!


  • Brussels Sprouts 1 lb
  • Olive Oil 1 Tbsp
  • Salt 1/4 tsp
  • Chilli Flakes Pinch
  • Apple Cider Vinegar 2 Tbsp
  • Olive Oil 1 Tbsp
  • Pine Nuts 1/8 Cup
  • Grated Parmesan Cheese (optional)


Preheat your oven to 400F. Wash your brussels sprouts in cold water. Trim off the ends and remove any bits that look tired. Cut into halves or quarters for larger brussels sprouts. Toss in olive oil with salt and chili flakes. Spread evenly over sheet pan and roast in oven stirring occasionally until the outside is brown and beginning to crisp up (about 20-25 minutes). Meanwhile, prepare the dressing by mixing the olive oil and apple cider vinegar. When the sprouts are done toss them in the dressing while still warm and add your pine nuts and cheese (if using). Serve warm.