Balsamic Roasted Brussels Sprouts - 3 Guiding Stars
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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.


  • 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


  1. Preheat oven to 450ºF.
  2. Rinse, trim and cut Brussels sprouts into quarters.
  3. Toss the Brussels sprouts with olive oil and balsamic vinegar.
  4. Spread onto baking pan and bake for about 20-25 minutes.
  5. Toast the pine nuts in a dry pan until they start to brown.
  6. 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.
Nutritional analysis per serving: Calories 100; Total Fat 5.5g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 50mg (2% DV); Total Carbohydrate 12g (4% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 170% DV; Vitamin C 110% DV; Manganese 25% DV.
Recipe by Guiding Stars at
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