Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts
Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts cook quickly at high heat, and they’re perfect for a low-carb side dish. And for years this has been one of the most popular Thanksgiving side dishes on my site.
PIN Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts!
It’s time to start narrowing down your menu if you’re cooking Thanksgiving Dinner, and this low-carb and gluten-free recipe for Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts is perfect as a Thanksgiving side dish; just put the Brussels Sprouts in to roast when you take out the turkey.
And these tasty balsamic roasted Brussels Sprouts are not only the first Brussels Sprouts recipe I ever posted on Danica's Kitchen, but this is also the recipe that turned me into a lover of Brussels Sprouts! And that which certainly qualifies it to be featured for Friday Favorites this week; don’t you agree?
This recipe has gained so many fans through the years, and over and over people have told me that even family members who usually “don’t like Brussels Sprouts” will gobble up these roasted ones that are kicked up with balsamic vinegar, Parmesan, and Pine nuts. And seriously, who doesn’t love those three ingredients?
And personally I think roasting is the perfect method for cooking Brussels Sprouts, as well as so many other vegetables. If this recipe turns out to be a hit in your family too, I’d love to hear about it in the comments after you try it! And I hope you make this any time you need a special side dish, not just for Thanksgiving.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brussels sprouts
- Olive Oil (affiliate link)
- Balsamic Vinegar (affiliate link)
- Parmesan cheese
- pine nuts (or other nuts of your choice)
Can you use white balsamic vinegar for Balsamic Roasted Brussels Sprouts?
You can definitely use white balsamic vinegar for this recipe if that’s what you have, although I love the caramelized looking glaze you get from regular balsamic vinegar.
What if you don’t have pine nuts?
I realize pine nuts are a pricey ingredient and probably not everyone has on hand. (I buy them at Costco and keep in the freezer.) If you don’t want to splurge on them, slivered almonds would also be tasty with the balsamic roasted Brussels Sprouts.
More Tasty Brussels Sprouts:
- Roasted Brussels Sprouts with Avocados and Pecans
- Roasted Brussels Sprouts with Pecans and Gorgonzola
- Easy Brussels Sprouts Gratin
- Roasted Asian Shrimp and Brussels Sprouts Sheet Pan Meal
- Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
How to Make Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts:
(This is just a summary; scroll down for complete printable recipe.)
- Trim Brussels Sprouts if needed and cut in quarters lengthwise.
- Whisk together olive oil and balsamic vinegar and toss with the Brussels Sprouts.
- Arrange them on a baking sheet, spreading out so they aren’t crowded.
- Bake in a pre-heated 450F/230C oven for 15-20 minutes, or until the edges are getting crispy and the Brussels Sprouts are lightly browned.
- I gave them a stir after 10 minutes and cooked them about 7 minutes more.
- Toss the hot Brussels Sprouts with the Parmesan.
- Toast the pine nuts for a minute or two in a hot pan.
- Arrange Brussels Sprouts on a plate, sprinkle with pine nuts, and serve hot. YUM!
Want more Brussels Sprouts Ideas?
Check out Keto Brussels Sprouts Recipes for lots more ideas for holiday-worthy Brussels Sprouts!
Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts
These amazing Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts only need 15-20 minutes in the oven and this popular side dish recipe can cook while you're carving the turkey!
Ingredients
- 1 lb. brussels sprouts, trimmed and quartered
- 2 T olive oil
- 1 T balsamic vinegar
- 2 T Parmesan cheese (preferably fresh grated; use more or less to taste)
- 1 T pine nuts, or more (preferably toasted, could substitute other nuts of your choice)
Instructions
- Preheat oven to 450F/230C. (You can also roast the brussels sprouts at a lower temperature for a longer time if you need to cook other things in the same oven.)
- Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.)
- Whisk together the olive oil and balsamic vinegar.
- Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture.
- Spray the roasting pan with olive oil or non-stick spray.
- Arrange sprouts in a single layer on roasting pan, and roast 15-20 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 become 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.
Notes
Recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 2mgSodium: 70mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts are a perfect recipe for low-carb or Keto diets. Olive oil and nuts are both considered a “good fat” for South Beach and there’s not much balsamic vinegar, so these are also a good side dish for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Brussels Sprouts Recipes or Side Dishes to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Danica's Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
These Balsamic Roasted Brussels Sprouts were the first Brussels Sprouts recipe on Danica's Kitchen and they were first posted in 2007! I’ve made this recipe over and over since then. The recipe was last updated with more information in 2023.
51 Comments on “Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts”
I'm glad you repost this recipe–it is a winner!
Thanks Letty! This is one of my long-time favorites.
These look fabulous! Perfect side dish for Thanksgiving!
Thanks, hope you enjoy!
Sheri I think they will definitely be best freshly made, hot out of the oven. If kept warm they'll get softer and you'll lose the crispness that makes them so appealing. Probably still good, but not quite as good, in my opinion. The less time in the slow cooker the better too.
This looks fantastic! I want to include Brussel Sprouts in my Christmas dinner. Do you think keeping them warm in a slow cooker would change them too much?
Made these last night for a dinner party and they were devoured! Very good.
We are newcomers to Brussels Sprouts eating. I have made them a variety of ways and my husband said this was his favorite so far. Trust we will be making this again, many times!
Rachel, I think roasted brussels sprouts in general are just amazing!
These look wonderful. Heidi at 101 Cookbooks has a great recipe for pan fried sprouts that have been tossed in olive oil. Top with some grated cheese. They are scrumptious.
I made this dish tonight, amazing… this is going in our vegetable rotation.
We love lightly steamed fresh brussel sprouts so much we count them out to make sure everyone gets their fair share.
This looks awesome, I will have to cook up an even bigger batch, my guys are going to love these, thanks!
Thanks Carrian; they really are SO good!
Ok, so I have never really tried anything like this, so I am anxious to give this yummy looking dish a try! The brussel sprouts look too good to pass up!
Dara, I know just what you mean. I never liked them until I had this recipe.
Over the past year or so, I've really come to appreciate Brussels sprouts. I'm sure this version would reinforce that appreciation!
Sonya, roasted brussels sprouts are the best! So glad you like them.
This is SO good! And I've hated brussels sprouts my whole life. They are perfect with salmon.
Natalie, these are delicious! Hope they will convert you to brussels sprouts.
Never really been a fan of sprouts but looking forward to trying this!
Mary, I like that idea of cooking the sprouts in the ham liquid too. I'll have to try that!
I love brussels sprouts cooked in the water that I have used to cook a ham. I'll confess to being a big brussels sprouts FAN and next time I have them I'll try what you suggest
Happy Thanksgiving! This is a terrific recipe – in our convection oven it ended up a bit dry but still absolutely delicious. The cheese and pine nuts are perfect accents.
Nice one! I’ll be trying it on the weekend…
You’re right; these do smell and taste wonderful.
Oh my WORD!!! Could that sound any more delicious? I love Brussels sprouts anyway and have recently fallen head over heels with them in their roasted form. The ingredients here just sound too tasty! Great pic, btw. I thought it was only me that re-makes a dish so as to get a better photo ?!
I’ve tried dousing them with cream (delicious, but way too heavy) and stir-frying them quickly, but this actually sounds more like my style.
Kalyn, this sounds — and looks — so good! (and definitely worth making that second time). Roasting makes any vegetable taste good, in my opinion — it’s my favorite way to cook them. Hope you had a good Thanksgiving!
Brussels sprouts and balsamic- a wonderful combination!
ronell
Now this is what I need – a good recipe for brussel sprouts. I don’t find them terribly interesting on their own.
Kalyn, I love this recipe.
I never though of roasting Brussels sprouts… I will have to try it 🙂
I love brussel sprouts any which way, but usually I boil or panfry them. Don’t know why I’ve never thought to roast them before. Might have to try that next time sprouts are in season 🙂
Ever since a friend turned me on to them I’ve been a huge roaster of Brussels sprouts. This year I roasted them, then glazed them in an apple cider glaze with a bit of chopped applewood smoked bacon. Oh, my!
This recipe sounds great too! Are there any vegetables that aren’t improved by roasting? (Well, maybe okra.)
I love Brussels sprouts, in any and every way.But I’ve never roasted them… I will this weekend, thought, thanks…
And Happy Thanksgiving!
I love Brussels sprouts, and I’ve recently even got my family (except for my daughter Joanna) to like them too. Roasting is my preferred way and now I’ll add this as a great option.
Thanks for sharing…the recipe AND the gorgeous photo.
I’ve found that roasting just about any vegetable brings out the very best in it. You’ve made a fine dish here, Kalyn.
Have a Happy Thanksgiving with your family!
Yum yum yum!! I almost bought some brussels sprouts yesterday but they were big giant ones and I prefer the little ones. As soon as I see some good ones though, I’m going to try this!
Oh, wow, that dish will be on my Thanksgiving table! I’m glad I picked up some brussels sprouts today ( I love them).
Oh man, Kalyn, you did it again. I had your roasted green beans all set to be the “green” on the table, and now I’m wavering. These look fantastic, and I LOVE brussels sprouts. The agony . . .
Happy Thanksgiving!
Great recipe! I love the idea of tossing in pine nuts!! I can’t wait to try this one! Happy Turkey Day!!
I just sent this to my two sons. We all love brussels sprouts and I think there’s a real good chance this will be on our Turkey table on Thursday.
Thanks so much Kalyn! This looks fabulous. The roundup should be up on Monday!
This brussels sprouts dish sounds pretty tasty.
Roasting is the only way I like Brussels sprouts. Thank you for all of the wonderful Thanksgiving recipes you’ve shared with us this month.
Another great post, Kalyn …
Brussels sprouts have always been a favorite. Besides being ‘cute’, they are indeed tasty, especially roasted as in this delicious caramalized recipe.
Another ‘what could be easier’ idea is to simply slice the sprouts and saute in good olive oil then season with coarse salt & freshly ground pepper. I agree, most ‘hate’ Brussels Sprouts because they never had them prepared properly.
Who knows! Perhaps with your clever post, ‘sprout fans’ might clear the shelves before Thanksgiving …
Kalyn, whether intentional or not, your sprouts look like roasted figs…good show!
I will definitely try this recipe: thanks!
That sounds heavenly! I was planning on roasting my sprouts and then drizzling them with a balsamic glaze, but I love the idea of roasting them with the balsamic instead. I was worried about it scorching. I may leave off the pine nuts, but holy cow does this sound great!
happy thanksgiving to you and yours, dear Kalyn.
Katerina, thanks, and I’m laughing a bit because my first attempt to get a picture of this dish was horrible, so I do know what you mean. I had them on a coral colored plate the first time and they looked just awful. I cooked them a second time to get a better photo. No sacrifice there, but I’m glad to hear that this time it turned out better!
I just love brussel sprouts when they are all crispy and brown! I have made them a few times lately but I haven’t been able to get a good picture – your is gorgeous.