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Kalyn's Kitchen

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts only need 15-20 minutes in the oven; they can cook while you’re carving the turkey if you make them for Thanksgiving. And these delicious Brussels Sprouts are low-carb, Keto, low-glycemic, gluten-free, South Beach Diet Phase One, and perfect for Meatless Monday! Use the Diet-Type Index to find more recipes like this one.

Click to PIN Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts!

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

Can you believe Thanksgiving is only a week away?  It’s time for me to start seriously looking through the Thanksgiving Recipes and making some choices! This recipe for Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts is not only the first brussels sprouts recipe I ever posted on Kalyn’s Kitchen, but it’s also the recipe that turned me into a lover of brussels sprouts.  This low-carb and gluten-free recipe is perfect as a Thanksgiving side dish; just put the brussels sprouts in to roast when you take out the turkey.

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts (Low-Carb, Gluten-Free) found on KalynsKitchen.com

This recipe has so many fans that I’ve been hesitant to replace this ultra close-up photo of the recipe from 2007, so I decided I’d just add a more updated photo, and keep the old one too so people can recognize the recipe.  If Brussels Sprouts have a bad reputation with some people, it’s partly because when they’re boiled they release an unpleasant smell, but when cooked properly they are nutty tasting and delicious. Personally I think roasting is the perfect method for cooking Brussels Sprouts.

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

Trim Brussels Sprouts if needed and cut in quarters lengthwise.  Whisk together the olive oil and balsamic vinegar and toss with the Brussels Sprouts.  Arrange them on a baking sheet, spreading out so they aren’t crowded.

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

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 (first photo) and cooked them about 7 minutes more (second photo.)  Toss the hot brussels sprouts with the Parmesan.  Toast the pine nuts for a minute or two in a hot pan.

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com

Arrange Brussels Sprouts on a plate, sprinkle with pine nuts, and serve hot.

More Tasty Recipes for Brussels Sprouts:

Roasted Brussels Sprouts with Avocados and Pecans ~ Kalyn’s Kitchen
Hashed Brussels Sprouts with Lemon from Simply Recipes
Roasted Brussels Sprouts with Pecans – with or without Gorgonzola Cheese from Kalyn’s Kitchen
Brussels Sprouts with Balsamic and Cranberries from The Pioneer Woman Cooks
Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan from Kalyn’s Kitchen
Brussels Sprouts with Pancetta and Garlic from A Veggie Venture
Easy Brussels Sprouts Gratin with Swiss and Parmesan ~ Kalyn’s Kitchen

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts only need 15-20 minutes in the oven and can cook while you’re carving the turkey!


  •  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)


  1. 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.)
  2. 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.
  3. Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture.
  4. Spray the roasting pan with olive oil or non-stick spray.
  5. 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.
  6. 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.)
  7. 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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Olive oil and nuts are both considered a “good fat” for South Beach, so Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts are a good side dish for any phase of the South Beach Diet, as well as a good choice for any kind of low-carb diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

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51 comments on “Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts”

  1. I'm glad you repost this recipe–it is a winner!

  2. These look fabulous! Perfect side dish for Thanksgiving!

  3. Sheri I think they will definitely be best freshly made, hot out of the oven. If kept warm they'll get softer and you'll lose the crispness that makes them so appealing. Probably still good, but not quite as good, in my opinion. The less time in the slow cooker the better too.

  4. This looks fantastic! I want to include Brussel Sprouts in my Christmas dinner. Do you think keeping them warm in a slow cooker would change them too much?

  5. Made these last night for a dinner party and they were devoured! Very good.

  6. We are newcomers to Brussels Sprouts eating. I have made them a variety of ways and my husband said this was his favorite so far. Trust we will be making this again, many times!

  7. Rachel, I think roasted brussels sprouts in general are just amazing!

  8. These look wonderful. Heidi at 101 Cookbooks has a great recipe for pan fried sprouts that have been tossed in olive oil. Top with some grated cheese. They are scrumptious.

  9. I made this dish tonight, amazing… this is going in our vegetable rotation.

  10. We love lightly steamed fresh brussel sprouts so much we count them out to make sure everyone gets their fair share.
    This looks awesome, I will have to cook up an even bigger batch, my guys are going to love these, thanks!

  11. Thanks Carrian; they really are SO good!

  12. Ok, so I have never really tried anything like this, so I am anxious to give this yummy looking dish a try! The brussel sprouts look too good to pass up!

  13. Dara, I know just what you mean. I never liked them until I had this recipe.

  14. Over the past year or so, I've really come to appreciate Brussels sprouts. I'm sure this version would reinforce that appreciation!

  15. Sonya, roasted brussels sprouts are the best! So glad you like them.

  16. This is SO good! And I've hated brussels sprouts my whole life. They are perfect with salmon.

  17. Natalie, these are delicious! Hope they will convert you to brussels sprouts.

  18. Never really been a fan of sprouts but looking forward to trying this!

  19. Mary, I like that idea of cooking the sprouts in the ham liquid too. I'll have to try that!

  20. I love brussels sprouts cooked in the water that I have used to cook a ham. I'll confess to being a big brussels sprouts FAN and next time I have them I'll try what you suggest

  21. Happy Thanksgiving! This is a terrific recipe – in our convection oven it ended up a bit dry but still absolutely delicious. The cheese and pine nuts are perfect accents.

  22. Nice one! I’ll be trying it on the weekend…

  23. You’re right; these do smell and taste wonderful.

  24. Oh my WORD!!! Could that sound any more delicious? I love Brussels sprouts anyway and have recently fallen head over heels with them in their roasted form. The ingredients here just sound too tasty! Great pic, btw. I thought it was only me that re-makes a dish so as to get a better photo ?!

  25. I’ve tried dousing them with cream (delicious, but way too heavy) and stir-frying them quickly, but this actually sounds more like my style.

  26. Kalyn, this sounds — and looks — so good! (and definitely worth making that second time). Roasting makes any vegetable taste good, in my opinion — it’s my favorite way to cook them. Hope you had a good Thanksgiving!

  27. Brussels sprouts and balsamic- a wonderful combination!

  28. Now this is what I need – a good recipe for brussel sprouts. I don’t find them terribly interesting on their own.

  29. Kalyn, I love this recipe.
    I never though of roasting Brussels sprouts… I will have to try it 🙂

  30. I love brussel sprouts any which way, but usually I boil or panfry them. Don’t know why I’ve never thought to roast them before. Might have to try that next time sprouts are in season 🙂

  31. Ever since a friend turned me on to them I’ve been a huge roaster of Brussels sprouts. This year I roasted them, then glazed them in an apple cider glaze with a bit of chopped applewood smoked bacon. Oh, my!

    This recipe sounds great too! Are there any vegetables that aren’t improved by roasting? (Well, maybe okra.)

  32. I love Brussels sprouts, in any and every way.But I’ve never roasted them… I will this weekend, thought, thanks…
    And Happy Thanksgiving!

  33. I love Brussels sprouts, and I’ve recently even got my family (except for my daughter Joanna) to like them too. Roasting is my preferred way and now I’ll add this as a great option.

    Thanks for sharing…the recipe AND the gorgeous photo.

  34. I’ve found that roasting just about any vegetable brings out the very best in it. You’ve made a fine dish here, Kalyn.
    Have a Happy Thanksgiving with your family!

  35. Yum yum yum!! I almost bought some brussels sprouts yesterday but they were big giant ones and I prefer the little ones. As soon as I see some good ones though, I’m going to try this!

  36. Oh, wow, that dish will be on my Thanksgiving table! I’m glad I picked up some brussels sprouts today ( I love them).

  37. Oh man, Kalyn, you did it again. I had your roasted green beans all set to be the “green” on the table, and now I’m wavering. These look fantastic, and I LOVE brussels sprouts. The agony . . .

    Happy Thanksgiving!

  38. Great recipe! I love the idea of tossing in pine nuts!! I can’t wait to try this one! Happy Turkey Day!!

  39. I just sent this to my two sons. We all love brussels sprouts and I think there’s a real good chance this will be on our Turkey table on Thursday.

  40. Thanks so much Kalyn! This looks fabulous. The roundup should be up on Monday!

  41. This brussels sprouts dish sounds pretty tasty.

  42. Roasting is the only way I like Brussels sprouts. Thank you for all of the wonderful Thanksgiving recipes you’ve shared with us this month.

  43. Another great post, Kalyn …
    Brussels sprouts have always been a favorite. Besides being ‘cute’, they are indeed tasty, especially roasted as in this delicious caramalized recipe.

    Another ‘what could be easier’ idea is to simply slice the sprouts and saute in good olive oil then season with coarse salt & freshly ground pepper. I agree, most ‘hate’ Brussels Sprouts because they never had them prepared properly.

    Who knows! Perhaps with your clever post, ‘sprout fans’ might clear the shelves before Thanksgiving …

  44. Kalyn, whether intentional or not, your sprouts look like roasted figs…good show!

  45. I will definitely try this recipe: thanks!

  46. That sounds heavenly! I was planning on roasting my sprouts and then drizzling them with a balsamic glaze, but I love the idea of roasting them with the balsamic instead. I was worried about it scorching. I may leave off the pine nuts, but holy cow does this sound great!

  47. happy thanksgiving to you and yours, dear Kalyn.

  48. Katerina, thanks, and I’m laughing a bit because my first attempt to get a picture of this dish was horrible, so I do know what you mean. I had them on a coral colored plate the first time and they looked just awful. I cooked them a second time to get a better photo. No sacrifice there, but I’m glad to hear that this time it turned out better!

  49. I just love brussel sprouts when they are all crispy and brown! I have made them a few times lately but I haven’t been able to get a good picture – your is gorgeous.

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