Plant Powered Wellness

Roasted Brussels Sprouts with Pine Nuts and Dried Cherries

Prep Time

15 minutes

Cooking Time

30 minutes


2 servings


2 cups Brussels sprouts
¼ cup dried cherries
¼ cup pine nuts
2 tbsps olive oil
Sea salt, to taste
2 tbsps nutritional yeast flakes (optional)


  1. Preheat oven to 190°C (350°F).
  2. Bring 3 cups water to a boil.
  3. Trim ends and wash Brussels sprouts well.
  4. Parboil for 7–9 minutes or until fork-tender.
  5. Transfer to large mixing bowl.
  6. Chop dried cherries into small pieces.
  7. Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and salt.
  8. Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown.
  9. Sprinkle with nutritional yeast flakes if desired and serve.


This makes a really scrumptious side dish for special occasions. You can use dried cranberries instead of cherries at Christmas. Serve with a vegan nut loaf, roast parsnips and carrots, and mashed swede. 


Used with permission from The Integrative Nutrition Cookbook, 2016