This recipe transforms Brussels sprouts into a vibrant, flavorful dish you’ll crave. You’ll discover a delicious new way to enjoy Healthy Brussels Sprout Recipes with this delightful combination.
Key Ingredients & Substitutions:
- Brussels Sprouts: Fresh are best, but frozen can work if thawed and patted dry.
- Pomegranate Arils: Use fresh or pre-packaged. Dried cranberries are a good substitute.
- Pistachios: Unsalted, shelled pistachios are ideal. Toasted slivered almonds can be used instead.
- Maple Syrup: Adds a touch of sweetness. Agave nectar works too.
- Olive Oil: Essential for roasting. Avocado oil is another option.
Ingredients:
Main:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 1/4 cup pomegranate arils
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic glaze
Spices:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of your Brussels sprouts and remove any loose outer leaves. Cut each sprout in half for even roasting.
2. Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper. Spread them in a single layer on a large baking sheet. Roast for 15-20 minutes, or until tender-crisp and lightly browned, tossing halfway through.
3. Add Pistachios
After the Brussels sprouts have roasted for 15 minutes, sprinkle the chopped pistachios over them. Return the baking sheet to the oven for the remaining 5 minutes of cooking. This toasts the pistachios perfectly.
4. Finish and Serve
Remove the Brussels sprouts from the oven. Transfer them to a serving dish and gently toss with the fresh pomegranate arils and balsamic glaze. Serve immediately to enjoy this wonderful Healthy Brussels Sprout Recipe.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Include crumbled goat cheese or feta for a creamy, tangy element.
- Try a squeeze of fresh orange or lemon juice at the end for brightness.
- Roast with a few slices of red onion for added flavor.
Storage Instructions:
Store any leftover Pomegranate and Pistachio Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 5-10 minutes, or in a skillet on the stovetop, until warmed through.
Frequently Asked Questions (FAQ):
Can you make this recipe ahead of time?
You can chop the Brussels sprouts and pistachios ahead of time. However, it’s best to roast and assemble just before serving for optimal texture.
What if you don’t have balsamic glaze?
You can make a simple balsamic glaze by simmering balsamic vinegar in a small saucepan until it reduces and thickens.
Are Brussels sprouts good for you?
Yes, Brussels sprouts are packed with vitamins, minerals, and fiber, making them an excellent choice for Healthy Brussels Sprout Recipes.
How do you prevent bitter Brussels sprouts?
Roasting at a high temperature helps caramelize them, reducing bitterness. Don’t overcrowd the pan, as this can steam them instead of roasting.
Can you use frozen Brussels sprouts?
Yes, but thaw them first and pat them very dry to remove excess moisture. This will help them roast properly and achieve a good texture.
Is this recipe gluten-free?
Yes, this Pomegranate and Pistachio Brussels Sprouts recipe is naturally gluten-free.
