Roasted Brussels Sprouts with Cranberries and Pecans





1 1/2 lbs Brussels Sprouts, rinsed, ends sliced and remove any tough outer leaves
1 cup cranberries
1 cup chopped pecans, toasted
2 tablespoon olive oil
2 tablespoon lemon juice
Zest of a lemon
2 teapsoon sea salt
1 teaspoon fresh ground pepper

Preheat oven to 350F. C. Toss Brussels Sprouts, cranberries, pecans with olive oil, lemon juice, zest, salt and pepper. Place in baking dish.  Bake for 30 minutes. Brussels Sprouts should be tender and browned. Serve hot or at room temperature.

Enjoy!



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