1 1/2 lbs brussels sprouts

3 tablespoons D’Olivo Wild Mushroom & Sage Infused Olive Oil

3 tablespoons D’Olivo Apricot White Balsamic Vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground Tellicherry Peppercorns

1/4 cup pine nuts

1/4 cup golden raisins



Preheat oven to 400 F.

Cut off brown ends of brussels sprouts and pull off any yellow leaves. Cut brussels sprouts evenly in half.

In medium sized bowl, mix together D’Olivo Wild Mushroom & Sage Olive Oil, D’Olivo Apricot Balsamic, salt, and pepper. Add cut brussels sprouts, pine nuts, and golden raisins to bowl and mix to coat thoroughly with oil and balsamic mixture.

Spread brussels sprouts mixture out evenly on sheet pan. Bake for about 30 minutes, or until sprouts are tender, shaking pan occasionally so they brown evenly. Remove from oven and serve immediately.

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