[Recipe] Brussel Sprouts with Rosemary & Pistachios
Sigh, it’s fall. Like actually fall. The perfect 75 degree days have faded…But it’s not all downhill!
Besides being excited to wear my new puffy vest, fall brings around some of my favorite seasonal foods and flavors! One of which being Brussel sprouts! While you see them a lot all year (at least on my table), they’re often regulars on fall and winter menus.
And let’s not forget about how versatile they are – I love this list of 50 Ways to Eat Brussel Sprouts All Day, Every Day from Huff Post! I often use them raw in salads or roasted as a tasty side or chopped up in a light pasta!
We had a team potluck lunch at work today and I wanted to find a healthy side dish. I found this recipe that used brussel sprouts with pistachios and it seemed perfect for the fall weather! The original recipe came from Refinery 29, but I really love to roast them so I changed it up a bit! 🙂
- 2 lbs Brussels sprouts (bottoms removed, halved)
- 3/4 C pistachios (chopped)
- 2 1/2 t sugar
- 2 1/2 t sherry vinegar
- 6 t olive oil
- 2 cloves garlic (chopped)
- 2 sprigs fresh rosemary (chopped)
- Preheat the oven to 400°F.
- Place your pistachios in a baking pan and put in the over for approximately 10 minutes. Remove to cool, chop coarsely and set aside.
- In a small saucepan, mix together the sugar and 1 tablespoon water over medium-high heat. Cook, stirring occasionally, until the sugar caramelizes to a mahogany brown color. Remove from heat and immediately add the vinegar, standing back to avoid splatters (it will splatter!). Whisk briefly, pour into a small heatproof container and set aside.
- In your baking pan, add your chopped sprouts, rosemary, garlic and olive oil. Sprinkle with salt and pepper and mix.
- Roast in your oven for 30 minutes (or until your desired brown).
- Add pistachios, mix and put back in the oven for 5-10 minutes.
- Add the sugar-vinegar gastrique to your mix and toss to coat and serve.