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