Go Back
+ servings

Lime Pistachio Brussels Sprouts

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 people
Calories: 236kcal
Nature is bizarre. Truly bizarre. Brussles Sprouts are the weirdest of all vegetables. But also one of the greatest, when roasted.
Print Recipe


  • 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.


Calories: 236kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 1046mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2509IU | Vitamin C: 196mg | Calcium: 114mg | Iron: 4mg