Roasted Brussels Sprouts with Pine Nuts

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These are impossibly delicious. They are so simple to make as well. The lemon juice and the olive oil work together so well to make these sprouts lemony steamed on the inside and crispy on the outside. The pine nuts are the crowning touch, making this dish delectable, earthy, nutty and scrumptious.


1 1/2 pounds Brussels sprouts

1/4 cup olive oil

juice of one lemon (about 1/4 cup)

2 teaspoons salt

1 teaspoon pepper

1/4 cup pine nuts

Preheat oven to 400°. Peel and halve the sprouts. Toss with olive oil, lemon juice, salt and pepper.

Pour sprouts out onto a 1/2 sheet pan covered with parchment paper.

Roast for 30 minutes, stirring occasionally.

Pour pine nuts over sprouts and roast for five minutes more.


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