Roasting is the best way to prepare brussels sprouts, they are beautifully browned and packed with flavor. The crispy and charred edges are the best part! These roasted
This is a quick and easy side dish, you can serve it with roasted chicken or roasted duck. You’ll also find instructions for the simplest and super quick dinner in the recipe notes.
Ideas for using the rest of the pineapple:
You may also like these Parmesan Roasted Brussel Sprouts, Brussel Sprouts Gratin, or Smashed Brussel Sprouts.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
Roasted brussel sprouts with pineapple and pecans
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- 13.4 oz brussel sprouts 380g
- 4.4 oz fresh pineapple 125g
- 1.5 tablespoons olive oil
- 1 teaspoon lemon juice
- 2 teaspoons balsamic vinegar good quality
- 2 teaspoons maple syrup or honey
- 2 tablespoons pecans or walnuts
- salt and pepper to taste
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Wash the brussel sprouts, peel off the outer leaves, trim off the bottom of the core, cut in half.
- Peel and core the pineapple, cut into 1.5 cm / 1/2 inch cubes.
- Toss the brussel sprouts and pineapple with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper to taste.
- Spread in an even layer on a baking tray (without baking paper), roast for 15 minutes. The brussel sprouts shouldn’t be overcrowded, so they can properly brown.
- After this time, add the pecans and maple syrup, mix everything together and roast for 5 more minutes, until the brussel sprouts are browned and tender.
- Serve and enjoy! Check if the brussel sprouts are sour enough, if not – sprinkle them with lemon juice.
- You can serve it as a salad (for a lunch) or as a side dish. You can serve it with roasted chicken or duck.
- The simplest way to serve this roasted brussel sprouts salad: with potato puree (cooked potatoes + lots of butter + a little bit of milk + salt and pepper) and pan-fried chicken breast (pound the thickest part a bit and season well with salt, pepper and 1 ts Herbes de Provence / french seasoning or Italian seasoning, fry on both sides on a pan until nicely browned).
- Calories count = 1 serving (1/2 of the recipe).
Angela Z Simpson21 November 2021 at 14:00
I’m wanting to make this ahead for Thanksgiving dinner. Do you have any suggestions as best way to prepare ahead and reheat? I know I’ll lose a bit of the crunchy goodness of the brussels, but want to do it the best way possible. Suggestions welcomed!
Aleksandra21 November 2021 at 14:44
These should be quite easy to reheat. The simplest way would be to just reheat them in a non-stick pan. If you want to get them a little bit more crispy, I would make the recipe without pecans, then before your dinner, spread the brussel sprouts with pineapple on a baking sheet, add the pecans and bake at 425F until warm. The reason to add the pecans later is I’m afraid the would get too dark (I haven’t tried reheating this dish, so I would do this to be on the safe side). Adjust the seasonings if necessary. Thank you for choosing my recipe, I hope you will like it!
Angela Z Simpson21 November 2021 at 15:16
Deb10 December 2020 at 03:26
Delish! I didn’t have regular balsamic (that never happens) but I had a mango white balsamic plus a little pomegranate vinegar so subbed that and it was still great.
Aleksandra10 December 2020 at 07:44
That must have tasted amazing, thank you for sharing that it also works with other vinegar types!
Paloma11 May 2020 at 20:00
Hi Alexandra! It was delicious, thanks for the idea. I wouldn’t have thought of combining sprouts with pineapple and the result is truly yummy! I see your recipe serves 2 portions, does each have 526 kcal? Thanks, Paloma.
Aleksandra11 May 2020 at 20:20
Thank you, Paloma! I’m happy you enjoyed these brussel sprouts. The whole recipe (so 2 servings) has 526 kcal, I already changed it for 1 serving (263 kcal) in the recipe card and specified it in the notes section. Sorry for the confusion!