With Thanksgiving coming up this is a perfect side dish to share with your family. Or if you are doing this year on your own, it’s a good side to have alone. This recipe is from last year’s Thanksgiving edition of Bon Appétit. I loved it when I tried it, the pistachios give a great crunch and a bit of salt to balance out the sweetness of the honey.
- 2 LB Small Brussel Sprouts, trimmed
- 3 TBSP Vegetable Oil
- 3 TBSP Unsalted Butter
- 3 TBSP Raw Pistachios
- 2 TBSP Date Molasses/Honey
- 1 TSP Honey
- Zest of 1/2 Lime
- 2 TBSP Fresh Lime Juice
- 1/2 TSP Crushed Red Pepper Flakes
- Salt + Pepper
Let’s Get Cooking
Preheat the oven to 450F and move a rack down to the lower 3rd of the oven. Toss the chopped brussel sprouts with oil + salt + pepper. Roast the brussel sprouts for about 15 minutes, shake the brussel sprouts to loosen them from the pan and then continue to roast for another 5-10 min.
Reduce heat to 350F and cook for another 10 minute or until a fork is able to easily slide through.
While the brussels are cooking, melt the butter in a large skillet on medium heat. Add in the pistachios + salt into the pan and cook for about 4 min or until browned. Remove from heat and place on a paper towel. Chop coarsely afterwards. Make sure you cook them whole and then chop after and don’t do it like me. If you cook them already chopped they will burn easily.
In the same pan, add in the honey + date molasses/honey + lime juice and simmer over medium heat. Add in 1 TBSP of water and swirl to emulsify. Add in the cooked brussel sprouts and toss to coat.
Pour into the serving dish, top off with the pistachios + lime zest + red pepper flakes + salt.
Serve with lime wedges if you’d like & enjoy!