Brussels Sprouts With Pumpkin Seed Oil
- 1 pound Brussels sprouts
- 1/4 cup olive oil
- 2 tablespoons pumpkin seed oil
- Pink Himalayan salt and freshly ground black pepper
- Pinch chilli flakes
- 2 tablespoons roasted pumpkin seeds if you are using
- Preheat oven to 350u0b0F.
- In the bowl, put Brussels sprouts, cleaned and cut in half.
- Sprinkle with few turns pink Himalayan salt and few turns of black pepper.
- Pinch of chilli flakes.
- Add 1/4 cup olive oil.
- Transfer the Brussels sprouts to baking sheet and roast for 25-35 minutes, stirring once or twice.
- You will have some char leafs do not remove them. They will give a richer flavour.
- When cocked back to the bowl, drizzle over with 2 tbsp pumpkin seed oil, toss gently.
- You can sprinkle with roasted pumpkin seed.
brussels, olive oil, pumpkin seed oil, salt, chilli flakes, pumpkin seeds
Taken from food52.com/recipes/33418-brussels-sprouts-with-pumpkin-seed-oil (may not work)