March is National Nutrition Month, and paired with the coming of St. Patrick’s Day and the end to winter greens, it’s the perfect time to talk cabbage and other hearty greens. Brussels sprouts, once the bane of every child’s existence, are now a trendy ingredient with many delightful recipes that bring out the best of their flavors. This simple recipe uses balsamic vinegar and pine nuts for a gourmet and nutritious take on Brussels sprouts that the whole family will adore.
Brussels sprouts have been more and more popular in the last few years, and with this recipe, your family is sure to understand why. Be careful not to overcook the sprouts and the pine nuts–they singe easily and burning can produce a bitter taste.
Servings: 4 (125 G)
Prep Time: 10 min.
Cook Time: 25 min.
- 1 lb. Brussels sprouts, trimmed and cut into quarters
- 1 Tbsp. extra virgin olive oil
- 1¼ Tbsp. balsamic vinegar
- 1 Tbsp. Parmesan cheese (freshly grated)
- 1 Tbsp. pine nuts
- Preheat oven to 450ºF.
- Rinse, trim and cut Brussels sprouts into quarters.
- Toss the Brussels sprouts with olive oil and balsamic vinegar.
- Spread onto baking pan and bake for about 20-25 minutes.
- Toast the pine nuts in a dry pan until they start to brown.
- When the Brussels sprouts are done roasting, remove from oven and place it in a serving dish. Toss with Parmesan cheese and sprinkle with pine nuts.