Brussel Sprouts with Pistachios & Lime

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.

Ingredients

  • 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!

Always Hungry,

Hannah

Crisp Gnocci with Brussels Sprouts and Brown Butter

Gnocchi, brussel sprouts, and brown butter, what more could you ask for in a recipe. I am all for savory meals and this recipe ticks off all the boxes. I found this on New York Times Cooking & it is definetly a keeper. This is one of the easiest recipes I’ve ever made, you pretty much throw it all in one pan; but don’t worry, I’ll walk you through it!

Ingredients

  • 1 lb. Brussel Sprouts
  • 2 tsp. Lemon Zest
  • 1/4 cup Extra Virgin Olive Oil
  • Salt + Pepper
  • 1/2 Red Pepper Flakes
  • 1 18oz. package shelf-stable or refridgerated potato gnocchi
  • 6 TBSP unsalted butter, cut into 6 pieces
  • 1/2 tsp. Honey
  • Fresh Parmesan

Let’s Get Cooking

Trim off the ends of the brussels sprouts and cut them in half. Zest the lemon.

In a large skillet, heat 3 TBSP of olive oil over med-high heat. Add in brussels sprouts + salt + pepper.

Arrange brussel sprouts cut side down. Add lemon zest over the top and cook the sprouts without stirring. Once the sprouts are browned and crisped up, add the red pepper flakes and stir for about 2-3 min until tender. Place in a medium bowl.

Using the same skillet, add 1 TBSP olive oil over med-high heat. Add gnocci to the pan and cook covered and undisturbed until golden brown.

Add butter + honey + salt + pepper. Stir until butter is golden, almost nutty smelling, and foaming. Stir in the sprouts until everything is incorporated.

Once in bowls, add grated parmesan on top & enjoy!

Made with Love,

Hannah

“Do the Brussel”

The things that I always reach for when I am feeling down is cartoons and food. It’s only fitting that one of my favorite cartoons is Bob’s Burgers. I have the cookbook based off the show and it has some of the best burgers out there! So due to us being stuck inside and down in the dumps I thought I would share one of my new favorites from the cookbook!

Ingredients

  • 1/2 lbs Bacon
  • 1 lbs Ground Beef
  • 1/3 lbs Brussel Sprouts, thinly sliced
  • 1/4 cup Shelled Pistachios, roughly chopped
  • 4 Buns
  • Green Leaf Lettuce
  • Sour Cream

Let’s Get Cooking

Cook the bacon on the store in a large frying pan over low heat. Cook bacon until it’s crispy (But not too crispy). I diced up the bacon but you can also keep it in full strips.

While bacon is cooking, thinly slice the brussel sprouts and chop the pistachios.

Remove bacon from the pan and throw the sliced brussel sprouts into the bacon fat. Increase the heat to medium high.

As the sprouts start to brown, add the pistachios and stir. Remove from heat and set aside.

Season beef with salt and pepper. Form patties and cook burgers in the same pan to desire doneness, I prefer medium-rare but you do you.

Let’s plate

To build the burger I recommend following the Bob’s Burgers Cookbook to a T. This is how to build your burgerss:

Bottom bun, Lettuce, Burger, Bacon, Brussel Sprout mixture, sour cream, and top bun.

The whole family loved this burger, personally, the sour cream just tied it all together. You also don’t feel so bad about eating a giant burger when there are some brussel sprouts on it!

The burger also goes amazingly well with homemade fries, which are coming in a blog post soon!

Let me know if you try this burger out and what you think! If they go well I am happy to share more of the amazing recipes.

Made with Love,

Hannah