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Roasted Brussel Sprouts with Pineapple and Pecans
From Statesboro Market2Go
<p>A sweet & sour side dish made with local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: everyday-delicious.com (Entered by Ariana Giddens)
Serves: 2
Vegetarian!
Ingredients
13.4 ounces
Brussels sprouts
4.4 ounces
Fresh pineapple
1 1/2 tablespoons
Olive oil
1 teaspoon
Lemon juice
2 teaspoons
Balsamic vinegar
2 teaspoons
Maple syrup
OR honey
2 tablespoons
Pecans
OR walnuts
Salt & pepper to taste
Step by Step Instructions
- Preheat oven to 400 degrees. Wash the Brussel sprouts, peel the outer leaves off, trim off the bottom of the core, and cut the Brussel sprouts in half. Peel & core the pineapple, then cut the fruit into 1/2 inch cubes.
- Put the brussel sprouts and pineapple cubes into a bowl, then drizzle them with olive oil, lemon juice and balsamic vinegar. Gently toss to coat, then season with salt & pepper.
- Spread the brussel sprouts and pineapple cubes out in an even layer across a baking tray and roast for 15 minutes.
- Add the nuts and maple syrup or honey depending upon your preference, mix everything together, then roast for 5 more minutes. Taste and add additional seasoning and lemon juice if desired before serving.