Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts

Trim the stem end of the sprouts and break off any discolored leaves, then cut in quarters and toss with olive oil and balsamic vinegar.

Arrange sprouts in single layer on roasting pan and roast at 450 F for about 20 minutes, or until starting to brown and crisping on the edges. Toss with parmesan, sprinkle with pine nuts, and serve hot.

(Makes 3-4 servings)


1 lb. brussels sprouts, trimmed and cut into quarters
2 T LunaOlivo Mission olive oil
1 T Lunaolivo Modena balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T 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.





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South Beach Suggestions:
Although this recipe is not that low in fat, olive oil and nuts are both considered a "good fat" for South Beach, so this is a good side dish for any phase of the South Beach Diet. I would serve it with other menu options that are low in fat.