Nature is bizarre. Truly bizzare. Brussles Sprouts are the weirdest of all vegetables. But also one of the greatest, when roasted. But who has extra room in the oven on Thanksgiving Day? This recipe, while delicious, also can be prepared up to 3 days in advance, and finished on the stove top FTW! Thank you, Bon Appetit Magazine (Nov. 2019) for this great recipe! We lightened up their version a bit, so it fits K2.0 stats.
This series of Thursdays postings will cover all aspects of your Thanksgiving plate, with recipes that can be made ahead of time. Every Thursday, from now until Thanksgiving Day will feature an aspect of the dinner that is healthy, simple, and delicious!
True Story: Brussles are one of my favorite veggies of all times. I always requested them for my birthday dinners. Way back, in 1985, my boyfriend at the time Warren, (now husband,) accompanied me to my parent’s home for my birthday dinner. Brussles were on the menu. After dinner, Warren asked my mom: “How did you make those little, tiny cabbages?” He actually thought she made them. Long standing family joke and story. (Disclaimer: Husband is oldest of 7 kids and all they ever had was corn or beans for dinner because how do you feed 7 kids??)
Bought a stalk of Brussles, and trimmed the individual pieces from the stem.
After that, rinsed and washed them.
Three tablespoons of raw pistachios went into a skillet with 1 Tbsp butter and 1 Tbsp. raw, organic honey. We toasted them up, and then set them on a plate with paper towels, to let them cool.
After that, we placed the Brussels on a sheet tray and spritzed 1 Tbsp. olive oil on them. Roast in a 500º degree oven for 30 minutes. ALL of this can be done 2-3 days ahead of time! That’s the beauty of this recipe. Oven space is at a premium on Thanksgiving, and this version of roasted sprouts is finished on the stove top.
Right before serving, (whether it is 3 days later, or 3 minutes later,) pour 1 Tbsp. natural, organic honey and 3 Tbsp. fresh lime juice into a skillet, and add Brussels sprouts and pistachios. Sprinkle 1 Tbsp. red pepper flakes on top, and zest the skin of one lime on top. Sauté until warm. Serve.
Easy, nutritious, and delicious.
Lime Pistachio Brussels Sprouts
- 2 lbs. Brussels sprouts
- 2 Tbsp butter, unsalted divided
- 1 Tbsp red pepper flakes
- 3 Tbsp raw pistachios
- 1 Tbsp raw, organic honey
- 3 Tbsp freshly squeezed lime juice
- 2 tsp lime zest
- Preheat oven to 500º.
- Trim Brussels sprouts and rinse well.
- Put three tablespoons of raw pistachios into a skillet with 1 Tbsp butter and 1 Tbsp. raw, organic honey.
- Toast them up, stirring often. Then set them on a plate with paper towels, to let them cool.
- Place the Brussels on a sheet tray and spritz 1 Tbsp. olive oil on them. Roast in a 500º degree oven for 30 minutes.
- At this point, you can refrigerate the nuts and the cooked Brussels sprouts, to be finished cooking on Thanksgiving Day. Or, you can continue to the next step.
- Pour 1 Tbsp. natural, organic honey and 3 Tbsp. fresh lime juice into a skillet, and add Brussels sprouts and pistachios. Sprinkle 1 Tbsp. red pepper flakes on top. Sauté until warm. Serve.