Roasted Brussels Sprouts With Horseradish Gremolata

• 1/4 cup Toasted Pine Nuts
• 1 cup Flat Leaf Parsley, Finely Chopped
• 1 tablespoon Fresh Horseradish, Grated
• 1 teaspoon Lemon Zest
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon + 2 tablespoon Extra-Virgin Olive Oil
• 1 pound Brussels Sprouts, Trimmed and Halved
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Cracked Black Pepper

1. Preheat oven to 400 degrees.
2. In a medium bowl, combine brussels sprouts, 2 tablespoons olive oil, kosher salt and pepper. Stir until brussels sprouts are evenly coated. Place on a cookie sheet and bake for 35-40 minutes until golden brown.
3. While brussels sprouts are roasting, in a small bowl combine remaining ingredients: pine nuts, parsley, horseradish, zest, juice and 1 tsp. olive oil.
4. Once brussels sprouts are done, place in ramekins or small bowls and toss with horseradish gremolata and a sprinkling of salt. Enjoy!

nuts, parsley, fresh horseradish, lemon zest, lemon juice, brussels, kosher salt, freshly cracked black pepper

Taken from food52.com/recipes/10729-roasted-brussels-sprouts-with-horseradish-gremolata (may not work)