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Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
- 2 pounds brussels sprouts (trimmed and halved)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup
- 1/4 cup pine nuts slices (toasted)
- 1/4 cup parmigiano reggiano (grated, optional)
Directions:View on Closet Cooking
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