· 1lb Brussel sprouts, trimmed and halved
· 1 red bell pepper, cleaned and diced
· 2 tbsp. Milford Spice Moroccan Vegetable Spice Blend
· 2 tbsp. extra virgin olive oil
Preheat oven to 400°. Blanch Brussel sprouts in salted boiling water for 2-3 minutes. Drain and toss with olive oil, diced pepper, and spice blend. Bake for 35 minutes on baking sheet. Finish to taste with salt. Makes 2-3 servings.