| | Directions | | Heat oven to 400°. In medium bowl combine Brussel sprouts, oil, salt and pepper to taste. Transfer Brussel sprouts and pine nuts to a lightly greased baking pan and roast about 25-30 minutes until fork tender and browned. Put sprouts in a serving bowl and drizzle with lemon juice and sprinkle with lemon zest, parsley, capers and additional salt and pepper if desired. Serve hot. |
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| Ingredients | | - |  | 1 pound Brussel sprouts. trimmed and halved |
| - | | 3 tablespoons extra virgin olive oil |
| - | | salt and pepper |
| - | | 1 lemon, juice and zest |
| - | | 2 teaspoons chopped flat parsley |
| - | | 2 teaspoons capers (optional) |
| - | | 2 teaspoons pine nuts |
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