Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts

This is going to be my last offering to add to the collection of Low-Glycemic Holiday Recipes I've been testing for possible Thanksgiving menu options this year, and it's worthy of a big drum roll, not only because it was so delicious, but also because this is the very first time I've posted a brussels sprouts recipe on Kalyn's Kitchen. Yes, I confess that I've been a little slow to warm up to the idea of brussels sprouts, but that was before I tried roasting them. This version of crispy golden brussels sprouts, tossed with Parmesan cheese and just a smattering of pine nuts is something that will be on my table again soon.

Since Brussels sprouts are definitely a vegetable, I thought it might be fun to learn more about them and use this as my entry for Weekend Herb Blogging, hosted by Truffle from What's On My Plate. If you'd like to join the WHB fun this week, send her your entry at roshena (at) gmail (dot) com. I'll be spending the Thanksgiving holidays with my sister, but Truffle is in Australia, where it's not a holiday, and I'm trying not to be too jealous that she's eating things like Chicken and Avocado Salad. Now back to brussels sprouts, which I learned from Wikipedia are named for the place they were first grown and are a type of wild cabbage, related to cabbage, broccoli, collard greens, kale, and kohlrabi. Nearly all the brussels sprouts in the U.S. are grown in California, and they're also widely grown in Europe and Canada. They're one of The World's Healthiest Foods, and contain the phytonutrient sulforaphane, which enhances the bodies ability to fight against many diseases, including cancer, especially colon cancer. They're also high in fiber and contain many other nutrients. If brussels sprouts has a bad reputation, it's partly because when they're overcooked they release an unpleasant smell, but when cooked properly they are nutty tasting and delicious. My brussels sprouts tasted and smelled great, so I highly recommend roasting them.

Trim the stem end of the sprouts and break off any discolored leaves, then cut in quarters and toss with olive oil and balsamic vinegar.

Arrange sprouts in single layer on roasting pan and roast at 450 F for about 20 minutes, or until starting to brown and crisping on the edges. Toss with parmesan, sprinkle with pine nuts, and serve hot.

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings, recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.)

1 lb. brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)

Preheat oven to 450 F. Trim brussels 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 vinegar.

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.

Printer Friendly Recipe
South Beach Suggestions:
Although this recipe is not that low in fat, olive oil and nuts are both considered a "good fat" for South Beach, so this is a good side dish for any phase of the South Beach Diet. I would serve it with other menu options that are low in fat.

More Tasty Recipes for Brussels Sprouts:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Roasted Brussels Sprouts with Bacon and Shallots from Cucina Bella
Golden Crusted Brussels Sprouts from 101 Cookbooks
Hashed Brussels Sprouts with Lemon from Simply Recipes
Cream-Braised Brussels Sprouts from Orangette
Brussels Sprouts Dijon from Seriously Good
Brussels Sprouts with Pancetta and Basil from Stephen Cooks
Brussels Sprouts with Pancetta and Garlic from A Veggie Venture
Brussels Sprouts with Kaiserfleisch (bacon) and Red Onion from Cook (almost) Anything At Least Once
Braised Brussels Sprouts with Rosemary and Parmesan Cheese from Lucullian Delights
Brussels Sprouts with Lemon Mustard Sauce from Fat Free Vegan Kitchen
Oven Baked Brussels Sprouts from Delicious Days

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes Weekend Herb Blogging
South Beach Diet Thanksgiving Recipes
Low-Glycemic Thanksgiving Recipes