Roasted Balsamic Brussel Sprouts with Gorgonzola, Parmesan and Pine Nuts.

Brussel sprouts are totally underrated, wouldn't you agree? If you don't, give this recipe a try- it just might make you a believer! Here is a recipe that I fine tuned to my own tastes and it came out tasting heavenly! Welcome to your favorite new side dish: Roasted Balsamic Brussel Sprouts with Gorgonzola, Parmesan and Pine Nuts. Serve this as a side dish or eat them all by yourself as a meal, like I did tonight! 

Prep: 5 minutes | Cook: 20 minutes | Yield: 3-4 servings

Ingredients:
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)

Directions:

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.