Roasted Brussels Sprouts with Gribenes
Prep time
Cook time
Total time
Like Brussels Sprouts and Bacon but for Jews!
Recipe type: Side Dish
Serves: 4-6
  • ¼ cup pecans, chopped
  • 1 pound Brussels sprouts, trimmed and halved
  • 1½ Tablespoons extra virgin olive oil (or ¾ Tablespoon olive oil and ¾ Tablespoon schmaltz in liquid form)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Drizzle aged balsamic vinegar
  1. Preheat the oven to 400 degrees F.
  2. Spread pecans on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty.
  3. Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.
  4. Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
  5. Spread on a cookie sheet lined with foil and roast for 20 minutes, flipping halfway through, or until golden brown. I like mine roasted until very brown, but do what Jew like!
  6. Immediately toss with gribenes and pecans and drizzle with aged balsamic if desired. Eat right away!
Recipe by What Jew Wanna Eat at