Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

Jerry James Stone | October 26, 2012 | 11 Comments

I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don’t get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.

So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner…hopefully to change their mind. More often then not, I do! And this isn’t some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.

This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!

Ingredients:

1 pound of Brussels sprouts
1/8 cup pine nuts, finely diced
Balsamic vinegar
Olive oil
Parmesan cheese

Instructions:
1. Trim and peel away the outer leaves of each Brussels sprout and then half them.

2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.

3. Line a baking dish with parchment paper and places the skewers halved-side up.

4. Drizzle olive oil and balsamic vinegar over each skewer, trying to “fill up” the Brussels sprouts.

5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.

6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.

Enjoy!

Tags: Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan, brussels sprouts, christmas, thanksgiving

Category: Bay Area Bites Food + Drink, recipes, tv, film, video, photography, vegetarian and vegan, video

About the Author (Author Archive)

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides. I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily. I am currently launching a social media startup called Trak.ly Follow me on Twitter @jerryjamesstone and Facebook.

Cyn

Salt and Pepper?
Marc

I recall hearing that there is a genetic component to disliking Brussels sprouts, something in one’s genetic makeup that brings an acrid, bitter compound to the forefront. Is that true?

I was in the anti-Brussels sprouts camp until I tried a recipe from Mark Peel (of the legendary Campanile in LA) on KCRW’s Good Food. Now I make that dish a few times a year. You can find a recipe sketch in the Market Report section of this run-down of the episode where Peel talked with the market reporter: http://www.kcrw.com/etc/programs/gf/gf090103artbites_moneymaker_
http://www.facebook.com/A2JC4life Rachel Bentley Ramey

Yeah; it’s that “slightly bitter” thing that many of us don’t like. (And cooked GREENS? Forget it.) We’re still trying, though, in our house, so I appreciate the recipe!
http://twitter.com/Nutriate Penelope Gordon

Hmmm – pistachio oil and chopped pistachios?
http://twitter.com/EatDrinkClev Crystal W.

love that idea!
Anders32

I am making these to have with thanksgiving dinner!!
antoinepgrew

Could you please get the recipe for Balsamic vinegar and I don’t know what else that the Trattoria Del Arte has in NYC? FANTASTIC! They are served lukewarm is a large oval serving dish as part of their buffet.
petra

mhhhhhh!

delicious.. my family and i loves this recipe so much… thanx
http://twitter.com/amysantee amy santee

We made these last night and they turned out really well. Thanks for the recipe.
http://www.facebook.com/lisa007 Lisa Michelle

That’s true. There is a gene that makes it so some people don’t taste bitterness in brussels sprouts and other similar foods. I love brussels sprouts and I’ve never tasted any bitterness at all from them.
http://www.facebook.com/lauren.jones.779 Lauren Jones

Lovely. Keep in mind though that the smoke point of EVOO is 375 degrees. You don’t want to turn the oven up higher than that if you’re using this oil. Also, I would suggest lightly toasting those pine nuts before hand.