Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts from Closet Cooking
(makes 4 servings)
2 pounds brussels sprouts (trimmed and halved)
1 tablespoon olive oil
salt and pepper to taste
1/4 cup balsamic vinaigrette
1/4 cup pine nuts slices (toasted)
1/4 cup parmigiano reggiano (grated, optional)
1. Toss the brussels sprouts in the oil along with the salt and pepper.
2. Arrange the brussels sprouts in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Toss the brussels sprouts in the balsamic vinaigrette along with the pine nuts and garnish with the parmigiano reggiano.