Sautéed Parmesan and Pine Nut Brussels Sprouts

Believe it or not, these often-rejected vegetables from your childhood dinner plate aren’t just good for you—they taste pretty good, too.


Makes 8 servings.


1 1/2 tablespoons olive oil

1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 cup red wine vinegar

1/4 cup Parmesan cheese, shaved

2 tablespoons pine nuts, toasted


  1. In a large skillet, heat the olive oil over medium heat.
  2. Add Brussels sprouts, salt and pepper, and cook until the sprouts are tender and golden-colored, stirring occasionally. This should take about six minutes.
  3. Remove pan from heat and add vinegar, tossing ingredients together until well mixed.
  4. Transfer sprouts to a serving bowl, and top with Parmesan and pine nuts.

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