Brussel Sprouts are low in fat and calories, free from saturated fats, very low sodium, cholesterol free, and a good source of dietary fiber, vitamin C, and folate. They can be purchased in the produce section on the stalk or in a bag. They can be refrigerated in a plastic bag for up to a week. Depending on how you wish to cook them, they can be purchased in the frozen section. Try them fresh for today’s recipe!
- 1 lb. fresh brussel sprouts, trimmed and cut into quarters
- 2 Tbsp extra virgin olive oil
- 1-1/4 Tbsp balsamic vinegar
- 1-1/2 Tbsp Parmesan cheese (preferably fresh grated)
- 1 Tbsp pine nuts (toasted)
- Parchment paper and a baking pan
- Preheat oven to 450° F.
- Rinse, trim and cut brussel sprouts into quarters
- In a medium sized bowl, toss the brussel sprouts, olive oil and balsamic vinegar.
- Spread the brussel sprouts onto a parchment lined baking pan and bake for 20-25 minutes.
- Meanwhile, in a dry pan, toast the pine nuts for 3 minutes until they start to brown (be careful not to burn them).
- When brussel sprouts are done roasting, remove from oven and place them in a serving bowl/dish. Toss it with the Parmesan cheese and sprinkle it with the toasted pine nuts.
- Serve while hot. Enjoy!