Scale
Ingredients
- 2 pounds of organic Brussels sprouts (stem ends trimmed off, quartered)
- ½ cup raw pecans
- 1 tablespoon grapeseed or safflower oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt (more as needed)
Instructions
- Preheat the oven to 350° F and place a pan or casserole dish inside to heat up.
- Quarter the Brussels sprouts and add them to the hot dish along with the pecans, grapeseed oil, salt, and pepper flakes. Toss the sprouts and nuts to coat. Drizzle with lemon juice. Bake until tender, and browned along the edges, about 20-30 minutes.
- Remove from the oven. Serve hot.