1 pound brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic3 tablespoons shredded parmesan cheese
1 1/2 tablespoons gorgonzola cheese
1 tablespoon pine nuts (lightly toasted)
Preheat oven to 450 degrees fahrenheit. Cut brussel sprouts into halves and place in a mixing bowl. Toss sprouts with olive oil, balsamic vinegar, garlic and salt/pepper to taste. Arrange sprouts in a single layer on a roasting pan or baking sheet. Line with tin foil if desired and spray with non-stick spray. Roast for 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown. While sprouts are roasting, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. Set aside. When sprouts are finished roasting, place back in mixing bowl and toss with parmesan and gorgonzola cheese. Arrange on a platter and sprinkle with pine nuts. Make sure to serve hot. BONUS TIP: Walnuts and/or blue cheese can be substituted for the pine nuts and/or gorgonzola for a richer flavor.