1 1/2 lbs brussel sprouts, cleaned & quartered
1/2 cup chopped cashews (or any other nut of your choice. I had cashews on hand)
Olive oil, enough to coat
Preheat oven to 350*. Place quartered brussel sprouts in a large bowl, add nuts. Add enough olive oil to coat the sprouts and nuts. Season with salt and pepper. Spread out mixture on a cookie sheet. Bake for fifteen minutes. Stir sprouts and bake for another ten minutes or until they’re tender all the way through.
Serving suggestion: add crumbled Gorgonzola cheese on top.