(Makes 3-4 servings)
1 lb. Brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1-1/2 T Parmesan cheese
1 T pin nuts, toasted
Preheat oven to 450 degrees F. Trim Brussel sprouts, remove any discolored leaves, and cut into quarters (or halves if they’re small). Put sprouts into mixing bowl and toss with olive oil and balsamic vinegar.
Cover roasting pan with foil if desired, and sprary 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 pin nuts in a dry pan about 2-3 minutes, until barely starting to brown. Put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.