Muscles and Brussels

Sheryl and I have an action packed Thursday night planned. Color consultations; walks (and maybe some squats and lunges even); and then dinner. Project Runway if we aren't sick of each other by 10.
On the menu so far? This numtastic Brussels sprouts recipe I found on Kalyn's Kitchen. You should check out her blog of recipes if you're also doing SB or some other low GI type eating plan. She's got some good stuff.
I was looking for something non-bacony (even though I bought turkey bacon just in case) and fell in love with this immediately. I cannot WAIT to eat these. Is that sad?

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings, recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.)

1 lb. brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)

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 with olive oil and balsamic vinegar.

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.