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Pesto Parmesan Brussels Sprouts

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Pesto Parmesan Brussels Sprouts

  • 2 pounds Brussels sprouts, ends trimmed
  • 4 garlic cloves
  • 3-4 tablespoon pesto sauce
  • 4 tablespoons parmesan, shredded
  • Olive oil
  • Sea salt
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Trim all of the Brussels sprouts and cut in half and place on the baking sheet.
  4. Add the garlic cloves and drizzle with olive oil.
  5. Sprinkle with sea salt and roast in the oven for 20-25 minutes or until browned.
  6. Remove from the oven and toss with the pesto sauce and parmesan cheese. Serve!

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