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Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
  • Category

    Breakfast

  • Cusine

    American

What do you need?
How to make?

Ingredients

 1 lb. brussels sprouts, trimmed and quartered

2 T olive oil

1 T balsamic vinegar

2 T Parmesan cheese

1 T pine nuts, or more

Directions

Preheat oven to 450F/230C.   Trim brussels sprouts, remove any discolored leaves, and cut into quarters Whisk together the olive oil and balsamic vinegar. Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture. Spray the roasting pan with olive oil or non-stick spray. Arrange sprouts in a single layer on roasting pan, and roast 15-20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges. When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. Put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.