Lauren really is a good sport about trying anything and everything I make for her, and she did like this side dish. Lindsey on the other hand, did not! She very quickly came to the conclusion that I was trying to poison her, when I gave her my diet root beer to wash "the not so tasty" bite down. She does not like any diet drinks at all! Sorry Lindsey!
I normally do not like brussel sprouts myself, but loved these and so easy to make...
- 1 lb. brussel sprouts, trimmed and cut into quarters
- 3 Tbls. garlic olive oil
- 1 Tbls. balsamic vinaigrette
- 2 Tbls. freshly grated Parmesan cheese
- 2 Tbls. pine nuts, toasted
Preheat oven to 450 F. Trim brussel 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 vinaigrette.
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. Makes 3-4 servings.