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Try this recipe with sweet potatoes, heirloom carrots and other root vegetables.
Preheat oven to 425 degrees. Place Brussels sprouts, Fustini’s Garlic Olive Oil, salt and pepper in a bowl. Spread Brussels sprouts in an even layer on a parchment-lined sheet pan. Roast until tender, crispy and caramelized, about 25-30 minutes. In a large bowl, mix onion balsamic jam and Sicilian lemon vinegar. Add roasted Brussels sprouts and toss to combine until vegetables are coated. Serve immediately.
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