Brussels Sprouts with Pine Nuts

Ingredients:

1 lb. Brussels sprouts, trimmed and quartered
2 tablespoons Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil
1 tablespoon Dark Balsamic Vinegar
Sea salt
Freshly ground black pepper
1½ tablespoons Parmesan cheese (preferably fresh grated)
1 tablespoon pine nuts (preferably toasted, could substitute other nuts of your choice)

Instructions:

Preheat oven to 450 F
Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.)
Put sprouts in mixing bowl and toss until evenly coated with Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil, Balsamic Vinegar, and a sprinkling of salt and pepper.
Cover roasting pan with foil if desired, and spray with non-stick spray if needed.
Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. (Be careful, they can go from lightly brown to overdone quite quickly.)
Put cooked sprouts back into mixing bowl and toss with Parmesan cheese.
Arrange on serving plate and sprinkle with pine nuts.
Serve hot.