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Roasted Brussel Sprouts
Marwin Brown
1 lb Brussel sprouts, trimmed and halved
1 cup sweet red seedless grapes
¼ tsp sea salt
¼ tsp black pepper
¼ tsp fennel seeds
¼ tsp coriander seeds
2 tablespoons olive oil


Preheat oven to about 375 degrees. Toss Brussel sprouts with olive oil in a mixing bowl. Season with salt and pepper. Using a spice grinder, grind fennel and coriander seeds and add to sprouts. Slice the grapes and place along with sprouts on a baking sheet and place in the oven. Roast in the oven until sprouts are fork tender or can be pierced with a knife (about 20 minutes)