Brussel Sprouts with Toasted Pine NutsBy So Fresh So Baked

Love them or hate them, brussel sprouts are one of those polarizing veggies that always made an appearance at our Thanksgiving table. For some, it took bacon to open their eyes, for others it was a balsamic reduction (a personal fave!), but it wasn’t until I found Potli’s chili oil that I was inspired to add a bit of spiced flair, which happens to pair perfectly with the subtly sweet flavor of toasted pine nuts. This recipe is a go-to year round and never lets me down. Plus, it’s gluten-free, vegan and hella good.

Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 2-3 Dose: 15 mg CBD, 10mg THC (total)

Ingredients

• 1.5 lbs brussel sprouts, trimmed (and halved, if larger than a key lime)

• 2 tbsp extra virgin olive oil

• 1/3 cup pine nuts, toasted

• 1 vial of Potli THC Sriracha (10mg)

• Salt

• Black pepper

• Lemon pepper