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    Home » Recipes » Recipes

    Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

    Modified: Jun 28, 2022 · Published: Sep 10, 2013 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    These crispy, flavorful skewers were a HUGE hit at the dinner table, and it's a good thing, because let me tell you... threading Brussels sprouts onto skewers was something I will never do again a test of patience, to say the very least.

    These were highly addictive, and went perfectly with the rest of tonight's dinner. I already had to toast pine nuts for the Spice-Crusted Tofu, so I just toasted some extra to chop and put on top of these beauties.

    I loved the way the Parmesan melted down slightly on top of the veggies, and the crispy outer edges were just awesome.

    I'll definitely make this again, but I may outsource the skewering or just forego that altogether next time around.

    Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

    Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan
    Jerry James Stone

    1 pound of Brussels sprouts
    ⅛ cup pine nuts, finely diced
    Balsamic vinegar
    Olive oil
    Parmesan cheese

    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.

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Joanne

      September 11, 2013 at 10:23 pm

      I'm so excited for brussels sprout season!! And I love that you skewered them...never seen that before!

      Reply
    2. Miss Messy

      September 13, 2013 at 11:24 am

      Super combination of flavours! 🙂

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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