Monday, January 6, 2014


~ Whole Foods Market

1 lb. brussels sprouts
2 T.olive oil
1/2 t. sea salt
1/4 t. pepper
1 T. chopped fresh rosemary
1/4 c. pine nuts
1/4 c. parmesan 

  • Preheat oven to 400 degrees. Toss brussels sprouts with oil, salt, pepper, and rosemary on a rimmed baking sheet. Roast 30-35 minutes, stirring once or twice and stirring in pine nuts for the last five minutes, until deep golden brown and loose leaves are very crispy.  Toss with parmesan before serving.
Notes: Our family actually likes the leftovers even better than the fresh brussels sprouts, as the rosemary softens in texture and tones down in flavor. 

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