2-3 Tbsp. Roberts Reserve Hatch Onion & Pepper Relish
2 lbs. fresh brussel sprouts *cut in half
1 Tbsp. Adams Reserve House Rub
1/2 c. roasted salted pumpkin seeds
1/4 c. Ottavio Private Reserve Extra Virgin Olive Oil
Heat oven to 400F.
In a large bowl combine halved brussel sprouts with olive oil and salt, toss well to combine and place on a sheet pan and into the oven cook till just browned about 30-45min.
Combine the roasted brussel sprouts with the pumpkin seeds & Hatch Relish and toss well to coat serve warm.
No Nutritional Information Available