Balsamic Brussels Sprouts



1 stalk of brussels sprouts (or about two pounds of sprouts)
2 tablespoons Roasted Walnut olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese
Kosher salt and fresh pepper, to taste


  1. Preheat oven to 375ºF. Remove brussels sprouts off the stem, wash well, and rip off outside leaves. Cut each sprout in half.
  2. Place brussels sprouts in roasting pan, and coat evenly with olive oil and vinegar. Add salt and pepper to taste.
  3. Roast for 20 minutes, stirring brussels sprouts occasionally.
  4. Once 20 minutes has passed, add the chopped walnuts to the roasting pan, and cook for an additional five minutes.
  5. Remove from the oven, and sprinkle with Parmesan cheese. Serve warm.


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Categories: Side Dish, Thanksgiving Inspiration


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  1. Simple Tips for a Healthy Thanksgiving | Olive Oil and Beyond - November 26, 2013

    […] We get it, green bean casserole with condensed soup is a Thanksgiving staple, but our guess is that your family will be OK if you skip it this year. Instead of veggies drowning in cream, butter and cheese, opt for simpler recipes that highlight the natural flavors of the produce. If you’re thinking, “How boring!,” there are a lot of side dishes that are both tasty and creative. We’re huge fans of this fresh green bean casserole and also balsamic brussels sprouts. […]

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