PCC Roasted Brussels Sprouts

PCC Roasted Brussels Sprouts

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  • 2 pounds Brussels sprouts, trimmed and cut in half length-wise
  • 1/4 cup high-heat oil (such as canola or safflower)
  • Salt and pepper, to taste
  • 2 tablespoons Basil-flavored olive oil
  • 1 tablespoon apple cider vinegar


Preheat oven to 400° F.

Toss together Brussels sprouts, high-heat oil, salt and pepper. Roast Brussels sprouts on a rimmed baking sheet until brown and tender, 20 to 25 minutes.

Allow to cool slightly, and then toss with Basil oil and vinegar.

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