Lime Pistachio Brussels Sprouts
Servings: 4 people
Nature is bizarre. Truly bizarre. Brussles Sprouts are the weirdest of all vegetables. But also one of the greatest, when roasted.
- 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