Roasted Brussels Sprouts

20 oz Brussels sprouts
2 Tablespoons olive oil
1/2 cup chopped walnuts
1/2 teaspoon salt
freshly ground black pepper

Preheat oven to 375 degrees F.

Wash and peel off any loose or damaged leaves from the sprouts.  Trim the root end and cut each sprout in half.

Toss the sprouts with the olive oil and spread on a rimmed baking sheet.  Sprinkle with salt and pepper.  Roast for about 30 minutes, stirring once or twice, until dark brown and caramelized.  Sprinkle with the walnuts and roast for 5 minutes more.

Optional:  add bacon

Leftovers:

Slice the sprouts and saute in olive oil.  Add spaghetti, chopped walnuts, parmesan, chili flakes.

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Published in: on April 30, 2011 at 5:31 pm  Leave a Comment  

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