Roasted Brussel Sprouts with Cashews

1 1/2 lbs brussel sprouts, cleaned & quartered
1/2 cup chopped cashews (or any other nut of your choice. I had cashews on hand)
Olive oil, enough to coat
Sea Salt
Black Pepper

Preheat oven to 350*. Place quartered brussel sprouts in a large bowl, add nuts. Add enough olive oil to coat the sprouts and nuts. Season with salt and pepper. Spread out mixture on a cookie sheet. Bake for fifteen minutes. Stir sprouts and bake for another ten minutes or until they’re tender all the way through.

Serving suggestion: add crumbled Gorgonzola cheese on top.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Vegan. Bookmark the permalink.

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