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(serves 3-4*)
1 1/2 pounds brussel sprouts, rinsed and sliced into thirds
1 1/2 teaspoons extra virgin olive oil
2 Tablespoons pure maple syrup
1/4 cup apple cider vinegar
1/2 – 1 teaspoon crushed pepper flakes (to taste)
1/2 teaspoon sea salt
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1st Keep
 Whitney
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