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Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

[heart_this] · Feb 6, 2010 · 37 Comments

Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

So, you thought that I was just going to use that balsamic vinaigrette on salads eh? Though I will be using it on some salads the primary reason that I made was for these balsamic roasted brussels sprouts. After the success of the maple dijon roasted brussels sprouts it got me to thinking about other dressings that would work on brussels sprouts. One brussels sprouts dish that I always enjoy is roasted brussels sprouts with balsamic vinegar and toasted pine nuts and I knew that it was time for a new and improved version that uses a more flavourful balsamic vinaigrette rather that just the balsamic vinegar. These balsamic roasted brussels sprouts with toasted pine nuts are definitely a winner! The balsamic vinaigrette is definitely more tasty and has a more well rounded flavour than the simple balsamic vinegar.

Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 2 pounds brussels sprouts (trimmed and halved)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup pine nuts slices (toasted)
  • 1/4 cup parmigiano reggiano (grated, optional)
directions
  1. Toss the brussels sprouts in the oil along with the salt and pepper.
  2. Arrange the brussels sprouts in a single layer on a baking sheet.
  3. Roast in a preheated 400F/200C oven until they start to caramelize, flipping them once in between, about 30 minutes.
  4. Toss the brussels sprouts in the balsamic vinaigrette along with the pine nuts and garnish with the parmigiano reggiano.
Similar Recipes:
Roasted Brussels Sprouts with Balsamic Vinegar and Toasted Pine Nuts
Maple Dijon Roasted Brussels Sprouts
Brussels Sprouts Gratin
Brussels Sprouts and Bacon Covered in Melted Gorgonzola
Brussels Sprouts in Black Bean Sauce
Hot Cheesy Roasted Brussels Sprout Dip

Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Kathleen says

    February 6, 2010 at 8:24 pm

    This sounds so incredible! I've really become very fond of brussel sprouts. The pine nuts and the vinaigrette combo push them totally over the top!

    Reply
  2. Tricia says

    February 6, 2010 at 8:44 pm

    Love those brussel sprouts!

    Reply
  3. Jacqueline says

    February 6, 2010 at 9:05 pm

    I have always hated brussel sprouts Kevin, but I am feeling strangely intrigued by this recipe!

    Reply
  4. [email protected] Cutting Edge of Ordinary says

    February 6, 2010 at 9:11 pm

    I roast Brussel Sprouts in balsamic all the time. I love them. The addition of the pine nuts is a great idea~

    Reply
  5. Rachael says

    February 6, 2010 at 9:17 pm

    YUM! These look great! After the success of your Maple Roasted Dijon Brussels Sprouts I will certainly have to try these 🙂

    Reply
  6. Chef Aimee says

    February 6, 2010 at 9:35 pm

    I love brussel sprouts these days and appreciate you sharing another amazing way to prepare them! 🙂

    Reply
  7. FoodTherapy4Me says

    February 6, 2010 at 9:40 pm

    That looks delicious! I will be giving it a try for sure…thanks for sharing!!

    I too love brussels sprouts…they's sooo misunderstood haha!

    http://foodtherapy4me.blogspot.com/2009/12/misuderstood-brussel-sprout.html

    Reply
  8. Cassandra says

    February 6, 2010 at 10:15 pm

    My mom doesn't like brussels sprouts, so I didn't have to eat them growing up—seemingly lucky childhood. Maybe this recipe will be enough to get me to try brussels sprouts since I like all the flavoring agents…they're so popular for reduced carb diets, which I try to follow.

    Reply
  9. Rosa's Yummy Yums says

    February 6, 2010 at 11:18 pm

    So flavorful! Brussel sprouts are just wonderful…

    Cheers,

    Rosa

    Reply
  10. All Our Fingers in the Pie says

    February 6, 2010 at 11:50 pm

    I like brussels sprouts but I like them better if they are in a recipe. This one looks good.

    Reply
  11. Jennifer says

    February 7, 2010 at 2:37 am

    I love roasted brussel sprouts!! the toasted pine nuts are a great addition!

    Reply
  12. Sook says

    February 7, 2010 at 3:49 am

    I like the idea of adding balsamic vinegar and pine nuts to brussels sprouts! You're a genius. 🙂

    Reply
  13. Kalyn says

    February 7, 2010 at 4:35 am

    I think this sounds wonderful!

    Reply
  14. sophia says

    February 7, 2010 at 5:52 am

    Since you're such a kimchi-lover, I thought I MUST share this. My favorite way of roasting brussels sprouts is also with balsamic, but I also add gochujang (Korean red pepper paste), and a shot of maple syrup. It's FANTASTIC! Almost a Korean BBQ flavor.

    Reply
  15. Kerstin says

    February 7, 2010 at 6:27 am

    My hubby loves Brussels sprouts so I'm going to make these for him – love the pine nut addition!

    Reply
  16. Sweet and Savory says

    February 7, 2010 at 9:12 am

    Thanks for another recipe to be made and not just admired. It looks like what we would love to eat. I hope we will find out.

    Reply
  17. ChichaJo says

    February 7, 2010 at 10:35 am

    Love love love brussels sprouts! I'll definitely be adding this to my (growing) collection of brussels sprouts recipes…sounds delish! 🙂

    Reply
  18. katiez says

    February 7, 2010 at 12:36 pm

    Those looke gorgeous! I tend to use it on everything, too. I found some Apple Balsamic recently…. New toys!

    Reply
  19. Joanne says

    February 7, 2010 at 12:54 pm

    Genius! Balsamic vinaigrette is such a great seasoning for roasted anything (but I do love brussels sprouts). I bet it would be great on broccoli or even winter squash!

    Reply
  20. Fenke says

    February 7, 2010 at 2:01 pm

    i've never been a huge fan of brussel's sprout, until i've discovered how they taste roasted…YUM. i'm going to try youre version next time. i sometimes add some blue cheese, which would be very good with this dressing aswell!

    Reply
  21. Mother Rimmy says

    February 7, 2010 at 4:41 pm

    I love roasted brussels sprouts. The are really a great side dish, and are always very affordable.

    Reply
  22. Stella says

    February 7, 2010 at 6:53 pm

    This looks so good, Kevin. I love brussels Sprouts. I'm glad you posted a veggie too-they are so underrated…

    Reply
  23. sunita says

    February 7, 2010 at 8:25 pm

    I too am not very fond of brussel sprouts, but this might convert me 🙂

    Reply
  24. Pam says

    February 7, 2010 at 9:14 pm

    Those look so good!

    Reply
  25. HoneyB says

    February 7, 2010 at 10:51 pm

    These look awesome. I love how they look kinda toasty and caramelized with the vinegar!

    Reply
  26. Beef Recipes says

    February 8, 2010 at 2:22 am

    Wow, what a beautiful creation. Thanks for sharing this.

    Reply
  27. Anonymous says

    February 8, 2010 at 5:05 pm

    please check out my blog so we can share recipes!!!!! please become a follower i love your blog!

    http://easypeasypickyeaters.blogspot.com/

    Reply
  28. admin says

    February 8, 2010 at 5:41 pm

    great! 

    Reply
  29. The Culinary Chase says

    February 8, 2010 at 7:48 pm

    WOW! I love brussel sprouts & especially like the balsamic addition. Good one!

    Reply
  30. pigpigscorner says

    February 8, 2010 at 9:02 pm

    love balsamic and sprouts!

    Reply
  31. Katerina says

    February 8, 2010 at 9:35 pm

    Yum! I am a big fan of Brussels with balsamic, so I will definitely be trying this.

    Reply
  32. We Are Not Martha says

    February 8, 2010 at 11:18 pm

    Ooooh! I'm on a major brussels sprouts kick and definitely want to try these! There's so much you can do with them 🙂

    Sues

    Reply
  33. mart says

    February 9, 2010 at 12:00 am

    i'm gonna make this in a few hours. kevin: your blog is great & the recipes are great. thanks!
    m

    Reply
  34. Greg Weiss says

    February 10, 2010 at 2:18 pm

    I must agree with Fenke's comment above: get some crumbled blue cheese on these.

    Also, do you think they'd be any good or better served cold?

    Reply
  35. Kevin says

    February 13, 2010 at 1:33 am

    Greg Weiss: I imagine that they would be good served cold. Though, if I were to server them with the blue cheese, (and I will have to try that) I would prefer them to be warm so that the cheese starts to melts into them and gets even creamier.

    Reply
  36. Jen @ My Kitchen Addiction says

    February 14, 2010 at 3:39 am

    This dish looks phenomenal! I often make Balsamic roasted Brussels sprouts… I love the addition of the pine nuts!

    Reply
  37. Kath says

    March 25, 2018 at 8:29 am

    Delicious! Thank you for a great recipe.

    Reply

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