The recipe was really good though, and I mean if you are a fan of these feet-tasting vegetables, you should try this, especially if you're a fan of balsamic vinaigrette.
- 2 pounds Brussels sprouts (trimmed and halved)
- 1 tablespoon EVOO
- Salt and pepper to taste
- 1/4 cup Balsamic vinaigrette
- 1/4 cup pine nuts slices (toasted)
- 1/4 cup Parmesan cheese (grated, optional)
Toss the Brussels sprouts in the oil along with the salt and pepper.
Arrange the Brussels sprouts in a single layer on a baking sheet.
Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
Toss the Brussels sprouts in the balsamic vinaigrette along with the pine nuts and garnish with the Parmesan cheese.