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• 2 pounds fresh Brussels sprouts
• 1/4 cup extra-virgin olive oil
• 1 or 2 tablespoons water (optional)
• Sea salt
• 4 ounces fresh pomegranate arils (seeds)
• 1/2 cup roasted unsalted pistachios
• Finely grated zest and freshly squeezed juice from 2 lemons (2 tablespoons of zest; 1 tablespoon juice)
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1st Keep
 studioroom
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