[font=Arial, Helvetica, sans-serif]1 lb fresh Brussels sprouts[/font]
[font=Arial, Helvetica, sans-serif]1 sliced carrot[/font]
[font=Arial, Helvetica, sans-serif]1 lime[/font]
[font=Arial, Helvetica, sans-serif]salt[/font]
[font=Arial, Helvetica, sans-serif]pepper[/font]
[font=Arial, Helvetica, sans-serif]handful of pine nuts[/font]
[font=Arial, Helvetica, sans-serif]olive oil[/font]
[font=Arial, Helvetica, sans-serif]Soak Brussels sprouts in warm water for about 10 minutes. While soaking,[/font]
[font=Arial, Helvetica, sans-serif]Cut lime in half and extract juice. Rinse Brussels sprouts and cut in half.[/font]
[font=Arial, Helvetica, sans-serif]Steam Brussels sprouts and carrots together for 3-5 minutes (do not let cook[/font]
[font=Arial, Helvetica, sans-serif]them all the way). You will know they are done steaming when they turn[/font]
[font=Arial, Helvetica, sans-serif]bright green.[/font]
[font=Arial, Helvetica, sans-serif]In an oiled baking pan, transfer steamed vegetables, and add lime juice. Mix[/font]
[font=Arial, Helvetica, sans-serif]well. Next, you want to add just enough olive oil so that all the sprouts[/font]
[font=Arial, Helvetica, sans-serif]are well coated.[/font]
[font=Arial, Helvetica, sans-serif]Add pine nuts, a sprinkle of salt and pepper, and bake for 15-17 minutes[/font]
[font=Arial, Helvetica, sans-serif](longer if you prefer softer veggies).[/font]
[font=Arial, Helvetica, sans-serif]Be sure to stir them every 5 minutes. If they seem dry, add a little more[/font]
[font=Arial, Helvetica, sans-serif]oil. Broil for 2-4 minutes or until they are nice and crispy.[/font]
[font=Arial, Helvetica, sans-serif]Let cool and serve.[/font]
