“This is a recipe our family loves, including our grandchildren! The ingredient list is more a guideline so feel free to play with the amounts to find the perfect taste for your family.”
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons olive oil
- ⅓ cup pine nuts
- 1 fresh lemon, cut in half
- Fresh cracked pepper, to taste
Preparation
Preheat oven to 450°F. Toss Brussels sprouts in olive oil until coated.
Spread on a baking sheet and bake for 30 minutes. Add pine nuts halfway through roasting, about 15 minutes. Bake until sprouts and pine nuts are crispy on the outside, tender on the inside and lightly golden brown.
Remove from heat and squeeze with lemon to taste. Add pepper to taste. Toss and serve immediately.
To pan fry: In large skillet, heat olive oil on high heat. Add the Brussels sprouts to the pan and sear until the sprouts are lightly browned, about 3 minutes, adding the olive oil to the pan if the pan seems dry. Reduce the heat to medium, stir in the pine nuts and cook until the Brussels sprouts are tender but not mushy when pierced with the tip of a paring knife, 5 to 7 minutes more. Remove from the heat and squeeze lemon juice to taste. Season with pepper and transfer to a serving bowl. Serve immediately
