Brussels sprouts (1 lb., trimmed and quartered)
2 Tbsps olive oil
1 Tbsp balsamic vinegar
1 1/2 Tbsps Parmesan cheese (preferably fresh grated)
1 Tbsp pine nuts (preferably toasted, could substitute other nuts of your choice)
Preheat oven to 450 F. Trim Brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.
Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 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. (Be careful, they can go from lightly brown to overdone quite quickly.) Put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.
* For vegan eaters, leave out the Parmesan cheese or replace it with a vegan substitute cheese.
Category: Plant Based Recipes