Balsamic-Glazed Brussels Sprouts with Crushed Pine Nuts and Parmesan

A Jerry James Stone Recipe




  • 1 pound Brussels sprouts
  • 1/8 cup pine nuts
  • Balsamic vinegar
  • Olive oil
  • Parmesan
Jump to instructions
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • Trim and peel away the outer leaves of each Brussels sprout and then half them.
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  • Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.
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  • Line a baking dish with parchment paper and places the skewers halved-side up.
  • Drizzle olive oil and balsamic vinegar over each skewer, trying to "fill up" the Brussels sprouts.
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  • 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 the pine nuts.
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  • roasted brussel sprout kebab 1