Roasted Brussels Sprouts with Pine Nuts & Dried Cherries
- 2 cups Brussels sprouts
- ¼ cup dried cherries
- ¼ cup pine nuts
- 2 tbsp olive oil
- sea salt to taste
- ¼ cup grated Parmesan cheese optional
Preheat oven to 350°F.
Bring 3 cups water to a boil.
Trim ends and wash Brussels sprouts well.
Parboil for 7–9 minutes or until fork-tender.
Transfer to large mixing bowl.
Chop dried cherries into small pieces.
Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and
Transfer to baking sheet, ensuring the Brussels sprouts are in one
layer, and roast for 15 minutes, or until golden-brown.
Sprinkle with Parmesan if desired and serve.
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