Roasted Brussels Sprouts with Parmesan & Pine Nuts
Courtesy of Fire Cider
This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food. 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
Parmesan cheese (or a good aged cheddar)
- 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.
- 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.
- 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.