[Food Series] Roasted Brussel Sprouts with Cashews!

I’m all about roasting things lately. There’s less clean up and less time baby-sitting food on the stove! This is a  super easy dinner packed with nutrition and flavor!
1 lb of organic Brussel Sprouts (de-stemmed & halved)
2 cups of organic grape tomatoes (halved)
4 organic green onions (whites & greens chopped)
4 tablespoons olive oil
salt & pepper to taste
1/4 cup raw organic cashews
2 cups of Sodium Free, Free-Range Organic Chicken Stock

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Preheat oven to 400 degrees. Toss first five ingredients into a bowl and mix together, then pour the mixture out onto a baking sheet, making sure to spread it out in an even layer. Place baking sheet in the oven and set the timer for 20 minutes. When the timer goes off, give the veggies a stir and sprinkle in the cashews, set the timer for another 10 minutes.
At this point, in a sauce pan, bring the chicken stock to a boil, then toss in the grains. Once it comes back to a boil, reduce the heat to low, cover and let simmer for 10 minutes. Fluff & serve grains with veggies! We had this last night for dinner and our two-year-old devoured it! Enjoy!

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