Roasted Brussels Sprouts with Pine Nuts and Dried Cherries
Preheat oven to 350°F.
Bring 3 cups water to a boil.
Trim ends and wash Brussels sprouts well.
Parboil for 7–9 minutes or until fork-tender.
Transfer to large mixing bowl.
Chop dried cherries into small pieces.
Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and salt.
Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown.
Sprinkle with nutritional yeast if desired and serve.
Used with permission from The Integrative Nutrition Cookbook, 2016
Wellness with Wally | Nutrition Coaching | www.wellnesswithwally.com