- 1 lb brussel sprouts
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 3 Tbsp parmesan cheese, freshly grated
- 2 Tbsp pine nuts
- 1/2 tsp kosher salt
Roasted Brussel Sprouts
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Vegetarian, Vegetables, Quick Preparation, Fall/Winter
Active Time: 30 minutes
Start to Finish: 15 minutes
Preheat the oven to 450 F. Trim brussels sprouts by cutting off the bottom and removing any discolored leaves. Cut cleaned sprouts into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil, balsamic vinegar and kosher salt.
Arrange sprouts in a single layer on a jelly roll pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
While sprouts are cooking, toast pine nuts in a dry pan about 2-3 minutes, until they are barely starting to brown. Continually stir the pine nuts and watch closely because they will burn fairly quickly. As soon as the pine nut start to brown, remove the pan from the heat and transfer the pine nuts into a bowl. Smash the pine nuts into small pieces using a pestal, meat mallet, or another flat surface, like the bottom of a heavy glass.
Pour cooked sprouts back into mixing bowl with remaining olive oil and balsamic vinegar and toss with Parmesan cheese and pine nuts. Serve hot.
I love this recipe because you don't have to steam or boil the brussel sprouts first.
Many of the leaves will fall off of the sprouts. I keep these with the sprouts. They roast more quickly so if you don't like the leaves, or any are burnt, remove them.
When halving or quartering, always cut the brussel sprout from the stem to the top (vertically). This helps to keep the leaves intact by keeping part of the stem on each of the section. If you cut horizontally, the leaves on the top half will not be bound together by anything.
Jelly roll pan, fine cheese grater.