Ingredients
1 lb brussel sprouts
2 tbs balsamic vinegar
2 tbs pine nuts
Handful shredded parmesan
Preparation
Cut sprouts into halves. Place on roasting pan and drizzle with vinegar Roast at 425 degrees for about 20minutes. Dry roast pine nuts for 2 minutes, watching so they don’t burn. Toss brussels with nuts and parmesan.
