Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts
Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts cook quickly at high heat, and they’re perfect for a low-carb side dish. And for years this has been one of the most popular Thanksgiving side dishes on my site.
It’s time to start narrowing down your menu if you’re cooking Thanksgiving Dinner, and this low-carb and gluten-free recipe for Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts is perfect as a Thanksgiving side dish; just put the Brussels Sprouts in to roast when you take out the turkey.
And these tasty balsamic roasted Brussels Sprouts are not only the first Brussels Sprouts recipe I ever posted on Kalyn’s Kitchen, but this is also the recipe that turned me into a lover of Brussels Sprouts! And that which certainly qualifies it to be featured for Friday Favorites this week; don’t you agree?
This recipe has gained so many fans through the years, and over and over people have told me that even family members who usually “don’t like Brussels Sprouts” will gobble up these roasted ones that are kicked up with balsamic vinegar, Parmesan, and Pine nuts. And seriously, who doesn’t love those three ingredients?
And personally I think roasting is the perfect method for cooking Brussels Sprouts, as well as so many other vegetables. If this recipe turns out to be a hit in your family too, I’d love to hear about it in the comments after you try it! And I hope you make this any time you need a special side dish, not just for Thanksgiving.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brussels sprouts
- Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- Parmesan cheese
- pine nuts (or other nuts of your choice)
Can you use white balsamic vinegar for Balsamic Roasted Brussels Sprouts?
You can definitely use white balsamic vinegar for this recipe if that’s what you have, although I love the caramelized looking glaze you get from regular balsamic vinegar.
What if you don’t have pine nuts?
I realize pine nuts are a pricey ingredient and probably not everyone has on hand. (I buy them at Costco and keep in the freezer.) If you don’t want to splurge on them, slivered almonds would also be tasty with the balsamic roasted Brussels Sprouts.
More Tasty Brussels Sprouts:
- Roasted Brussels Sprouts with Avocados and Pecans
- Roasted Brussels Sprouts with Pecans and Gorgonzola
- Easy Brussels Sprouts Gratin
- Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal
- Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
How to Make Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts:
(This is just a summary; scroll down for complete printable recipe.)
- Trim Brussels Sprouts if needed and cut in quarters lengthwise.
- Whisk together olive oil and balsamic vinegar and toss with the Brussels Sprouts.
- Arrange them on a baking sheet, spreading out so they aren’t crowded.
- Bake in a pre-heated 450F/230C oven for 15-20 minutes, or until the edges are getting crispy and the Brussels Sprouts are lightly browned.
- I gave them a stir after 10 minutes and cooked them about 7 minutes more.
- Toss the hot Brussels Sprouts with the Parmesan.
- Toast the pine nuts for a minute or two in a hot pan.
- Arrange Brussels Sprouts on a plate, sprinkle with pine nuts, and serve hot. YUM!
Want more Brussels Sprouts Ideas?
Check out Keto Brussels Sprouts Recipes for lots more ideas for holiday-worthy Brussels Sprouts!
- 1 lb. brussels sprouts, trimmed and quartered
- 2 T olive oil
- 1 T balsamic vinegar
- 2 T Parmesan cheese (preferably fresh grated; use more or less to taste)
- 1 T pine nuts, or more (preferably toasted, could substitute other nuts of your choice)
- Preheat oven to 450F/230C. (You can also roast the brussels sprouts at a lower temperature for a longer time if you need to cook other things in the same oven.)
- Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.)
- Whisk together the olive oil and balsamic vinegar.
- Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture.
- Spray the roasting pan with olive oil or non-stick spray.
- Arrange sprouts in a single layer on roasting pan, and roast 15-20 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 become 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.
Recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 2mgSodium: 70mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts are a perfect recipe for low-carb or Keto diets. Olive oil and nuts are both considered a “good fat” for South Beach and there’s not much balsamic vinegar, so these are also a good side dish for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Brussels Sprouts Recipes or Side Dishes to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
These Balsamic Roasted Brussels Sprouts were the first Brussels Sprouts recipe on Kalyn’s Kitchen and they were first posted in 2007! I’ve made this recipe over and over since then. The recipe was last updated with more information in 2023.