Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts

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

1. Heat the oven to 450F/230C. If the oven is busy with other dishes, you can use a lower temperature and give the brussels sprouts more time. Trim the brussels sprouts, pull off any discolored outer leaves, and cut them into quarters, or halves if they are small.
2. In a bowl, whisk the olive oil with the balsamic vinegar. Add the sprouts and toss until they are coated. Coat the roasting pan with olive oil or non-stick spray, then spread the sprouts out in a single layer.
3. Roast for 15-20 minutes, turning them now and then, until the edges are golden brown and a little crisp.
4. When the sprouts are close to finished, toast the pine nuts in a dry pan for about 2-3 minutes, just until they barely begin to brown. Watch them carefully, because they can go too far fast.
5. Return the roasted sprouts to the mixing bowl and toss with the Parmesan cheese. Transfer them to a serving plate, scatter the pine nuts over the top, and serve hot.