Sweet and Sour Brussels Sprouts


  • 2 ½ lbs. of brussels sprouts, trimmed and halved lengthwise
  • 4 T olive oil (divided)
  • Kosher salt and fresh ground pepper to taste
  • ¼ cup red wine vinegar
  • 3 T sugar
  • 1 T fish sauce
  • 1 T reduced sodium soy sauce
  • 2 T toasted Harvest for You sprouted pumpkin Seeds (pepitas)
  • 1 t chopped fresh rosemary
  • ¼ crushed red pepper flakes
1 hour


  1. Preheat oven to 400°
  2. Toss brussels sprouts and 3 T on a rimmed baking sheet – season with salt and pepper
  3. Roast 20-25 minutes tossing half way through until softened and cut sides are golden brown
  4. Whisk vinegar, sugar, fish sauce, soy sauce and remaining 1 T of olive oil in a large bowl
  5. Add brussels sprouts and toss to coat.
  6. Transfer to a platter. Top with toasted Harvested For You sprouted pumpkin seeds and rosemary. Sprinkle pepper flakes

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