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Preheat oven to 450F/230C. (You can also roast the brussels sprouts at a lower temperature for a longer time if you need to cook other things in the same oven.)
Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.)
Whisk together the olive oil and balsamic vinegar.
Put sprouts in mixing bowl and toss with the olive oil-balsamic mixture.
Spray the roasting pan with olive oil or non-stick spray.
Arrange sprouts in a single layer on roasting pan, and roast 15-20 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 become 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.