Roasted Brussels Sprouts


1 lb fresh Brussels Sprouts.
1/4 cup good EVOO
1 handful of cashew nuts
S & P

 How to Make Roasted Brussels Sprouts

This was a huge hit at a family event recently, and trust me, they are not easily impressed!  If you think you don't like Brussels sprouts, give this recipe a try and see if it doesn't change your mind.  If you want, you are welcome to omit the cashews.
Preheat the oven to 400 degrees.  Trim and half/quarter the sprouts, depending on the size.  Liberally cover with oil, salt, and pepper.  Be sure to toss them around to coat evenly. 
Bake on a cookie sheet for about 12 minutes, or until the sprouts are soft in the middle with crispy edges.
If your cashews are raw, you can add them to the sprouts about 2 minutes before they are done.  The ones I used were already roasted, so I just tossed them with my cooked sprouts.


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