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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 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.

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Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts title photo

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.

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts process shots collage

How to Make Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts:

(This is just a summary; scroll down for complete printable recipe.)

  1. Trim Brussels Sprouts if needed and cut in quarters lengthwise.
  2. Whisk together the olive oil and balsamic vinegar and toss with the Brussels Sprouts.
  3. Arrange them on a baking sheet, spreading out so they aren’t crowded.
  4. 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.
  5. I gave them a stir after 10 minutes (first photo) and cooked them about 7 minutes more (second photo.)
  6. Toss the hot Brussels Sprouts with the Parmesan.
  7. Toast the pine nuts for a minute or two in a hot pan.
  8. Arrange Brussels Sprouts on a plate, sprinkle with pine nuts, and serve hot. YUM!

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts close-up photo

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 close-up photo

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts

Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts only need 15-20 minutes in the oven and these tasty brussels sprouts 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.)
  3. Whisk together the olive oil and balsamic vinegar.
  4. Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture.
  5. Spray the roasting pan with olive oil or non-stick spray.
  6. 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.
  7. 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.)
  8. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts thumbnail photo

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.

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

  1. 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 🙂

  2. 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.)

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

  4. 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.

  5. 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!

  6. 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!

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

  8. 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!

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

  10. 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.

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

  12. This brussels sprouts dish sounds pretty tasty.

  13. 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.

  14. 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 …

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

  16. I will definitely try this recipe: thanks!

  17. 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!

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

  19. 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!

  20. 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.