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Roasted Balsamic Brussel Sprouts with Pine Nuts
This cool-season veggie is loaded with nutrients, and when roasted, they pack a ton of flavor, a far cry from the over-boiled sprouts of yore. Rich in vitamins K, C, and antioxidants, this yummy side dish is the perfect addition to your meal and will also add a splash of color to the spread!
- 1 lb Brussels sprouts, washed and trimmed
- 3 tbsp balsamic vinegar
- 2 tbsp olive or avocado oil
- ¼ cup pine nuts
- Salt and pepper to taste
Preheat the oven to 375 degrees.
Slice the Brussels sprouts in half lengthwise and put them in a large bowl. Toss with the balsamic vinegar and oil, coat well. Add a sprinkling of salt and a generous crack of pepper. Spoon the sprouts onto a baking sheet, cut-side down. Roast the sprouts for 25 minutes, turning over after 10 minutes.
While the sprouts are roasting, toast the pine nuts in a small frying pan over medium heat. Stir until fragrant and golden brown.
Remove sprouts from the oven, toss with pine nuts, and serve while hot.
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