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Day 10 - Roasted Brussels Sprouts

Serves 4


  • 1½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • ¼ cup pine nuts


  1. Preheat oven to 400 F.
  2. Place trimmed Brussels sprouts in a bowl, pour olive oil and toss the Brussels sprouts until evenly coated with oil. Pour onto a baking sheet and place on center oven rack.
  3. Roast in the preheated oven for 35 minutes. After 20 minutes, flip the Brussels sprouts for browning. At 30 minutes, add the pine nuts to the pan for the remaining 5 minutes for them to brown. Brussels sprouts should be dark brown when done. Add salt and pepper to taste and serve immediately.

Recipe adapted from: