Coles Bruselas asadas con manzana del país y pasas

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500 gr de coles de Bruselas
	
1 manzana ácida del País
	
Un puñado de pasa de Corinto
	
Aceite de oliva virgen extra
	
Sal y pimienta 


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Encender el horno a 200º
	
Limpiar las coles de Bruselas quitándoles las hojas feas y cortarlas por la mitad.
	
Cortar la manzana en cuadraditos sin quitarle la piel.
	
Colocar ambos ingredientes en una fuente de horno, añadir un  poco de aceite de oliva y salpimentar.
	
Hornear 30 min.
	
Mientras poner en remojo las pasas en agua tibia para que se hidraten.Pasada la media hora, sacar las coles del horno, añadirles las pasas escurridas y si se quiere, añadir un poco más de aceite.
	
Servir caliente como primer plato o guarnición


 

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