Pre-heat oven to 400 degrees. Was your Brussels sprouts. Trim the stems and remove yellow or discolored outer leaves. Place them on a foiled lined baking sheet.

Toss them together with the olive oil, pesto and salt and pepper.

Roast in the oven for 30 minutes until brown and crispy.

In the meantime, toast your pine nuts in a dry pan over medium heat. As soon as you can smell them, they are done. Keep a close eye on them while toasting.

Remove the sprouts from the oven and sprinkle immediately with Parmesan cheese. We want the cheese to melt over the hot sprouts. Transfer the sprouts to a serving bow and top with the toasted pine nuts.