Brussels sprouts are part of a typical Christmas table but not really my favorite. Last year I roasted them in balsamic vinegar & honey and added dried cranberries. That was definitely much better than the standard boiled brussels sprouts. But now I have a recipe to trump that: Roasted brussels sprouts with pears and pistachios drenched in lemon juice, yummy!
Recipe: Roasted brussels sprouts with pears and pistachios
- 500 g brussels sprouts
- 50 ml olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 large pear
- 50-100 ml pistachios without shells
- 1 small lemon
- Prepare the brussels sprouts by removing the outer layer and cut away any excess root before cutting them in half across the root
- Peel the pear, cut it in half and remove the core. Coat in olive oil and place on one side of a baking sheet
- Place the brussels sprouts on the baking sheet and toss with salt, pepper and the remaining oil. If you want it cooked even then a tip is to place them all on the same side so you easily know which to turn after half the time in the oven.
- Roast in the oven at 200°C (400°F) for 15 min, then turn the brussels sprouts and the pear
- During their time in the oven you can remove the shell of the pistachios and chop them coarsely
- Roast the brussels sprout and the pear for another 15 min, while at the same time toast the pistachios in a separate pan (only need a few minutes on medium-high heat)
- Cut the pear halves into smaller chunks. Easiest is to place them on the flat side and then use a knife to cut lengthwise and then perpendicular to those cuts
- Place all ingredients in a bowl and squeeze the lemon juice over it. Toss and serve while still hot!
Adapted from Food 52
Bon appétit and Merry Christmas!
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