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Sautéed Brussels Sprouts With Parmesan And Pine Nuts

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sides low carb vegetarian thanksgiving

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Ingredients

1 1/2 tablespoons olive oil

1 1/2 pounds thinly sliced brussels sprouts, trimmed and halved

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup red wine vinegar

1/4 cup parmesan shavings

2 tablespoons pine nuts, toasted

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