2 pints Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
3 or 4 cloves garlic, finely chopped
Preheat oven to 350 F.
Mix olive oil, salt and pepper and garlic in small bowl. Toss with prepared Brussels sprouts.
Place sprouts on rimmed baking pan and roast, tossing several times, until nicely browned, about 15 to 20 minutes.
Toast pine nuts in sauté pan over a low flame until lightly browned, 2 to 3 minutes.
When sprouts are ready, toss with pine nuts and serve.