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.
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 Kalyn’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.
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