Crispy Brussels Sprouts with Pumpkin Seeds
35 min124 kcal each
Halved sprouts roasted cut-side down until deeply caramelised, finished with lemon and toasted pumpkin seeds.
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Plan this recipeIngredients
for 4 servings- Brussels sprouts600 g
- Olive oil1 tbsp
- Pumpkin seeds20 g
- Lemon juice1 tbsp
- Chili flakes½ tsp
- Salt½ tsp
Method
Prep 10 min · cook 25 min- Heat the oven to 220 °C.
- Halve the sprouts, toss with the oil and salt, and lay them cut-side down on a tray.
- Roast for 20–25 minutes without turning, until the cut sides are dark brown.
- Toast the pumpkin seeds in a dry pan, then toss them with the sprouts, lemon juice and chili.
Nutrition
per servingCal
124
Protein
6.59g
Carbs
14g
Fat
6.41g
Of 3.5g of sugar per serving, 0g is added sugar.
Of 6.4g of fat per serving, 1g is saturated.
