·         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

·         Salt


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.

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