Brussels sprouts with pumpkin seed oil

By anka
January 30, 2015

Author Notes:

About pumpkin seed oil
It is very common in Croatia
It is used as a finishing oil, not a cooking oil.
Great on vegetable, salads, soups, fresh cheese, pasta and risotto.


Serves: 6


  • 1 pound Brussels sprouts
  • 1/4 cup olive oil
  • 2 tablespoons pumpkin seed oil
  • Pink Himalayan salt and freshly ground black pepper
  • pinches chilli flakes
  • 2 tablespoons roasted pumpkin seeds if you are using
In This Recipe


  1. Preheat oven to 350°F.
  2. In the bowl, put Brussels sprouts, cleaned and cut in half.
  3. Sprinkle with few turns pink Himalayan salt and few turns of black pepper.
  4. Pinch of chilli flakes.
  5. Add 1/4 cup olive oil.
  6. Transfer the Brussels sprouts to baking sheet and roast for 25-35 minutes, stirring once or twice.
  7. You will have some char leafs do not remove them. They will give a richer flavour.
  8. When cocked back to the bowl, drizzle over with 2 tbsp pumpkin seed oil, toss gently.
  9. You can sprinkle with roasted pumpkin seed.

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