Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts cook quickly at high heat, and they’re perfect for a low-carb and gluten-free side dish. Use Brussels Sprouts Recipes to find more recipes like this one.
It’s time to start seriously looking through the Thanksgiving Recipes and making some choices! This low-carb and gluten-free Brussels recipe for Roasted Brussels Sprouts with Balsamic, 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 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, which certainly qualifies it to be featured for Friday Favorites this week; don’t you agree?
This recipe has had 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. Personally I think roasting is the perfect method for cooking Brussels Sprouts. 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 make this any time you need a special side dish, not just for Thanksgiving.
How to Make Roasted Brussels Sprouts with Balsamic, 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 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.
- 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.
- Arrange Brussels Sprouts on a plate, sprinkle with pine nuts, and serve hot. YUM!
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
Recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007. 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.
Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 2mgSodium: 70mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g
Recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.
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.