Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts, and Parmesan*

Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts, and Parmesan | The Beet Reporter

The late autumn and winter, after my local farmers’ market has closed for the season, is the time I am most grateful for the Trader Joe’s in my life. Among my favorite members of the cold-weather produce category, is the brussels sprout, and Trader Joes sells this vegetable as it is grown, on the stalk! Although I’ve read that you can roast the stalk as is and cut the sprouts off for serving, I prefer this recipe that roasts the brussels sprouts separately, because it is extremely flexible! Easy and requiring little preparation, this dish is perfect with a holiday meal or to bring for a potluck.

Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts, and Parmesan*
Author: Claire Crane
  • Brussels sprouts (I buy one stalk for 4 people, but that would equate to about 4 cups of brussels)
  • 2 tablespoons olive oil*
  • 4 tablespoons balsamic vinegar*
  • Salt, to taste
  • Pepper, to taste
  • ¼ cup Pine nuts (Pine nuts can be pricey so chopped almonds work well too)
  • ¼ grated Parmigiano Reggiano
  1. Preheat the oven to 400°
  2. Cut the brussels sprouts from the stalk (If you’re buying the brussels loose then you can skip this step)
  3. Wash and trim (cutting the woody stem off and removing brown or torn leaves from each)
  4. Halve or quarter the sprouts depending on size
  5. In a large bowl, toss the brussels sprouts with the olive oil, balsamic vinegar, salt, and pepper
  6. Lay the brussels sprouts out on a baking sheet with foil and bake for 40 minutes or until brown and crispy
  7. While the brussels are roasting, lightly toast the pine nuts over low heat (watch these carefully so they don’t burn)
  8. When the brussels sprouts have 10 minutes left, add the parmesan and spread evenly over the brussels
  9. Serve with the toasted pine nuts and more black pepper
  • Depending on how many brussels sprouts you’re using and/or your taste preferences, you can use any amount of olive oil and balsamic vinegar as long as it’s in the 2:1 ratio vinegar to oil


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