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Roasted Brussels Sprouts with Gribenes

Amy Kritzer
Like Brussels Sprouts and Bacon but for Jews!
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Servings 4 -6


  • 1/4 cup pecans or walnuts chopped
  • 1 pound Brussels sprouts trimmed and halved
  • 1 1/2 Tablespoons extra virgin olive oil or 3/4 Tablespoon olive oil and 3/4 Tablespoon schmaltz in liquid form
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Drizzle aged balsamic vinegar


  • Preheat the oven to 400 degrees F.
  • Spread nuts on a foil lined cookie sheet and roast about 5 minutes. Careful, they burn fast! Take them out as soon as they smell nutty.
  • Next up, wash your Brussels and pick off any leaves that are ugly. Trim the stem and cut in half.
  • Then toss with olive oil (or half olive oil half schmaltz), salt and pepper in a bowl.
  • 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!
  • Immediately toss with gribenes and nuts and drizzle with aged balsamic if desired. Eat right away!
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