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Sweet Brussels Sprouts with Pumpkin Seeds

Pumpkin seeds give this healthy recipe added nutrition and texture.

Makes 6-8 servings

Ingredients
2 lbs. Brussels sprouts
2 Tbsp. Ellyndale Foods™ Extra-Virgin Olive Oil*
½ tsp. sea salt
1/3 tsp. black pepper
1 ½ Tbsp. NOW Organic Amber Agave Nectar*
½ cup NOW Raw Unsalted Pumpkin Seeds*
½ cup chopped shallots

*NOW products available at your local health food store

  1. Preheat oven to 400°F.
  2. Peel off any yellow or wilted leaves from the outside of Brussels sprouts and trim bottoms.
  3. Cut in half any that are larger than the size of a walnut.
  4. Place on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper.
  5. Toss until coated.
  6. Roast, stirring once or twice, until sprouts are browned and tender when pierced at the base with a paring knife, about 25-30 minutes.
  7. Drizzle with maple syrup and toss with pumpkin seeds and shallots.
  8. Roast 5 more minutes until pumpkin seeds are just toasted.
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