Balsamic-Glazed Brussels Sprouts with Crushed Pine Nuts and Parmesan

Recipe by: Jerry James Stone | Written November 12, 2012

I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don’t get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.

So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner…hopefully to change their mind. More often then not, I do! And this isn’t some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.

This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!

This recipe originally appeared on KQED’s Bay Area Bites.



1 pound Brussels sprouts
1/8 cup pine nuts
Balsamic vinegar
Olive oil

Total Time:

10 minutes
30 minutes
Recipe Type:
  1. Trim and peel away the outer leaves of each Brussels sprout and then half them. 

  2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer. 

  3. Line a baking dish with parchment paper and places the skewers halved-side up. 

  4. Drizzle olive oil and balsamic vinegar over each skewer, trying to "fill up" the Brussels sprouts. 

  5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy. 

  6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts. 



Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe