Roasted Brussels Sprouts with Pine Nuts & Dried Cherries

Course Side Dish


  • 2 cups Brussels sprouts
  • ¼ cup dried cherries
  • ¼ cup pine nuts
  • 2 tbsp olive oil
  • sea salt to taste
  • ¼ cup grated Parmesan cheese optional


  • Preheat oven to 350°F.
  • Bring 3 cups water to a boil.
  • Trim ends and wash Brussels sprouts well.
  • Parboil for 7–9 minutes or until fork-tender.
  • Transfer to large mixing bowl.
  • Chop dried cherries into small pieces.
  • Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and
  • Transfer to baking sheet, ensuring the Brussels sprouts are in one
    layer, and roast for 15 minutes, or until golden-brown.
  • Sprinkle with Parmesan if desired and serve.