26 October 2009

Brussel sprouts with pine nuts and parmesan

Brussel sprouts are a winter blessing that few know how to enjoy. I am not always one of those few. This recipe is a good-quick-go-to brussel sprouts snack but definitely not eating it like candy.
1. Preheat oven to 375 deg.
2. Remove sprouts off the bark and remove the loose outer leaves. Halve sprouts and toss them with enough olive oil to thinly coat the pieces. Add a couple of tsps of Balsamic vinegar. Season with salt and pepper.
3. Bake in the oven for about 15-20 mins until they are browned and slightly crispy.
4. Transfer into a bowl. Toss in grated parmesan cheese and toasted pine nuts.

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