Brussell Sprouts aren’t bad, they’re just cooked that way. If you’ve never had roasted Brussel Sprouts, then you can not pass judgement on this cruciferous veggie. Really. -shared by Ellen
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings)
1 lb. brussels sprouts, trimmed and cut into quarters
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar (I usually use a little more)
2 Tablespoons Parmesan cheese (preferably fresh grated)
1 Tablespoon pine nuts (preferably toasted) if desired. I make this without the pine nuts all of the time. They’re expensive.
2.Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) I try to loosen some of the leaves up. The looser leaves are the ones that get a wonderful crispness to them like potato chips (No, really.) Put the sprouts in a mixing bowl and toss with olive oil and balsamic vinegar.
3. Cover roasting pan with foil if desired (you’ll really want to do this for clean-up), and spray with non-stick spray. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning once (I forget to turn them all the time, no biggie), or until sprouts are slightly crisp and golden brown on the edges.
4. 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 (if you are being fancy that night) and sprinkle with pine nuts. Serve hot.