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ROASTED BRUSSELS SPROUTS with SUN-DRIED TOMATO PESTO
1-½ lbs brussels sprouts, halved
2 tsp extra virgin olive oil
2 Tbsp water
Salt and pepper
Pesto - recipe follows
~ Toss brussel sprouts with olive oil, salt and pepper
~ Place on a rimmed baking sheet and sprinkle with 1 Tbsp water
~ Roast @ 400 degrees for 10 minutes
~ Stir and sprinkle with 1 Tbsp water, continue roasting until tender, about 10 minutes
~ Toss with pesto and serve
3 tsp extra virgin olive oil
5 Tbsp water
1 minced garlic clove
1/4 cup chopped sun dried tomatoes (not in oil)
1 Tbsp toasted pine nuts
2 tsp red wine vinegar
1/2 tsp dried oregano
1 Tbsp shredded Parmesan cheese
~ Place all pesto ingredients except the parmesan cheese in a food processor
~ Pulse until rough pesto forms
~ Stir in shredded Parmesan cheese
~ Toss pesto with roasted brussel sprouts and serve
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Before Chiropractic I was suffering from chronic back pain, foot pain, and sciatica. Dr. Kris's adjustments have me feeling great with all over pain relief and a healthier body.
Michelle Buttry -
New Paris, PA