Vitamin A-Z Guide


Sautéed Brussels Sprouts with Parmesan and Pine Nuts



  • 1 1/2 tablespoons olive oil
  • 1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup Parmesan shavings
  • 2 tablespoons pine nuts, toasted


1. Heat oil in a large nonstick skillet over medium heat; add Brussels sprouts, salt, and pepper. Cook until sprouts are tender and golden (about 6 minutes), stirring occasionally. Remove pan from heat; add vinegar. Toss well. Transfer the sprouts to a serving bowl; top with Parmesan and pine nuts.

    Prep: 15 minutes; Cook: 6 minutes; Total time: 21 minutes.
  • Yield: 8 servings (serving size: about 2/3 cup)

Nutritional Information

Calories per serving: 83
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 8g
Fiber per serving: 3g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 352mg
Calcium per serving: 61mg

Good to Know

Brussels sprouts are nutrition superstars that happen to pair well with Parmesan and pine nuts. Feel free to ask for seconds because this delectable side dish is full of flavor, but low in calories.