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Roasted Brussels Sprouts with Pine Nuts and Parmesan

Roasted Brussels Sprouts with Pine Nuts and Parmesan

I took this recipe straight from Bay Area Bites, as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands! Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of palate-pleasing nutrition.

This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies. If you don't have skewers, don't fret; you can simply skip that step.


1 pound of Brussels sprouts

1/8 cup pine nuts, finely diced (we've also tried this with sunflower seeds!)

Fire Cider

olive oil

Parmesan cheese (or a good aged cheddar)


1. Trim and peel away the outer leaves of each Brussels sprout and then halve them. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.

2. Line a baking dish with parchment paper and place the skewers halved-side up. Drizzle olive oil and Fire Cider over each skewer, trying to "fill up" the Brussels sprouts.

3. Bake the skewers at 400 degrees for about 30 minutes, until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and pine nuts.

The original post can be found here!

Roasted Brussels Sprouts with Pine Nuts and Parmesan

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