Brussels sprouts and pineapple? I found it to be a match made in the "produce aisle heaven" that turned out to be a delicious combination! Give brussels sprouts a try and you might find how much you really enjoy them!
AIMEE'S ROASTED BRUSSELS SPROUTS WITH PINEAPPLE
- 1 1/2 pounds fresh brussels sprouts, washed and ends cut off
- 1 cup fresh pineapple, cut into chunks
- 1 to 2 Tablespoons olive oil (start with 1 and if you need more, add a second Tablespoon)
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes (more if you want the heat)
Preheat your oven to 400. Line your cookie sheet with aluminum foil. In a large bowl, toss the brussels sprouts and pineapple together with olive oil, kosher salt and red pepper flakes. Pour mixture onto the foil lined cookie sheet. Bake for 35 to 40 minutes. Enjoy!