Friday, November 09, 2012

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts.
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts was the recipe that turned me into a Brussels Sprouts fan!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  It's time to start thinking about Thanksgiving Recipes, and this recipe for Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts from Thanksgiving 2007 is not only the first brussels sprouts recipe I ever posted on Kalyn's Kitchen, but it's the recipe that turned me into a lover of brussels sprouts.)

This recipe is worthy of a big drum roll, not only because it was so delicious, but also because this is the very first time I've posted a brussels sprouts recipe on Kalyn's Kitchen. Yes, I confess that I've been a little slow to warm up to the idea of brussels sprouts, but that was before I tried roasting them. This version of crispy golden brussels sprouts, tossed with Parmesan cheese and just a smattering of pine nuts is something that will be on my table again soon.  It's also perfect as a Thanksgiving side dish; just put the brussels sprouts in to roast when you take out the turkey.

Brussels sprouts, are a type of wild cabbage, related to cabbage, broccoli, collard greens, kale, and kohlrabi.  They're one of The World's Healthiest Foods, and contain the phytonutrient sulforaphane, which enhances the bodies ability to fight against many diseases, including cancer, especially colon cancer. They're also high in fiber and contain many other nutrients. If brussels sprouts has a bad reputation, it's partly because when they're overcooked they release an unpleasant smell, but when cooked properly they are nutty tasting and delicious. My brussels sprouts tasted and smelled great, so I highly recommend roasting them.

Trim the stem end of the sprouts and break off any discolored leaves, then cut in quarters and toss with olive oil and balsamic vinegar.

Arrange sprouts in single layer on roasting pan and roast at 450 F for about 20 minutes, or until starting to brown and crisping on the edges.

Roasted Brussels Sprouts
Toss with Parmesan, sprinkle with pine nuts, and serve hot.


Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings, recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.)

Ingredients:
1 lb. brussels sprouts, trimmed and quartered
2 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)

Instructions:
Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.

Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 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 go from lightly brown to 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.

Printer Friendly Recipe

South Beach Suggestions:
Although this recipe is not that low in fat, olive oil and nuts are both considered a "good fat" for South Beach, so this is a good side dish for any phase of the South Beach Diet. I would serve it with other menu options that are low in fat.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Tasty Recipes for Brussels Sprouts:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)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
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit

This was first posted in 2007 for Weekend Herb Blogging, hosted by Truffle from What's On My Plate
counter customizable free hit

47 comments:

Katerina said...

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.

Kalyn said...

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!

bee said...

happy thanksgiving to you and yours, dear Kalyn.

Erika W. said...

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!

Simona said...

I will definitely try this recipe: thanks!

Peter M said...

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

joey said...

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 ...

Lydia said...

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.

Kevin said...

This brussels sprouts dish sounds pretty tasty.

Truffle said...

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

MyKitchenInHalfCups said...

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.

maria said...

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

swirlingnotions said...

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!

Karen said...

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

Nicole said...

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!

Christine said...

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!

Ruth Daniels said...

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.

katiez said...

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

christine (myplateoryours) said...

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.)

Y said...

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 :)

Coffee & Vanilla said...

Kalyn, I love this recipe.
I never though of roasting Brussels sprouts... I will have to try it :)

Paula from Only Cookware said...

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

myfrenchkitchen said...

Brussels sprouts and balsamic- a wonderful combination!
ronell

Laurie Constantino said...

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!

Lucy said...

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.

Jeanne said...

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 ?!

Lady Amalthea said...

You're right; these do smell and taste wonderful.

Stephanie said...

Nice one! I'll be trying it on the weekend...

Anonymous said...

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.

Mary From Cookware Help said...

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

Kalyn said...

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

Natalie said...

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

Kalyn said...

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

Sonya said...

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

Kalyn said...

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

Cookin' Canuck said...

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

Kalyn Denny said...

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

Carrian Cheney said...

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!

Kalyn Denny said...

Thanks Carrian; they really are SO good!

Francie said...

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!

Renie said...

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

Rachel said...

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.

Kalyn Denny said...

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

Unknown said...

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!

SeattleSun said...

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

Sheri N said...

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?

Kalyn Denny said...

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.

Blogging tips