- 1½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- ¼ cup pine nuts
- Preheat oven to 400 F.
- 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.
- 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.