Home  
Sunday, February 16, 2020
Log in or create a new MyGrange account
Keyword / Search: 
 
 
 
 

 


 
 
Around The Grange
Hank's Hankerings: Brussel Sprouts with Pistachios and Lime
 

By Hank the Burro

  November 1, 2019 --

With the month of November comes the Thanksgiving holiday - a time for gathering with family and friends and enjoying a feast

of great food. Bon Appetit has a recipe for Brussels Sprouts that will take your Thanksgiving Dinner up a notch!

 

INGREDIENTS:

2 lb. small Brussels sprouts, trimmed

3 Tbsp. vegetable oil Kosher salt

Freshly ground pepper 3 Tbsp. unsalted butter 3 Tbsp. raw pistachios

2 Tbsp. date molasses or honey 1 tsp. honey

Zest of ½ lime

2 Tbsp. fresh lime juice

½ tsp. crushed red pepper flakes Lime wedges (for serving; optional)

 

DIRECTIONS:

Place a rack  in  lower  third of oven; preheat to 450°. Toss Brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast Brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast Brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes).

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add Brussels sprouts; toss to coat.

Transfer Brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over Brussels sprouts. Serve with lime wedges if desired.

Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and Brussels sprouts.

SOURCE:  https://www.bonappetit.com/recipe/brussels-sprouts-with-pistachios-and-lime

 

 
 
 

 
     
     
       
© 2020 The Connecticut State Grange. All Rights Reserved.