Ridiculously easy and delicious brussel sprouts.
You don’t need many ingredients for this satisfying dish. I found this recipe on the New York Times Recipes for Health series. I’ve tweaked it just the slightest bit.
brussel sprouts (3 cups), washed and halved
1/2 cup of raw pistachios
2 shallots, quartered
2 tbsp sherry vinegar
1 tbsp red wine
3 tbsp olive oil
salt & pepper
red pepper flakes to taste
preheat oven to 325
mix the oil, vinegar, and wine in a bowl with salt & pepper
in a large bowl, toss mixture with brussel sprouts and pistachios
season with red pepper flakes
spread over foil on a baking sheet and bake 15-20 minutes or until tender (shake the pan 1/2 way through)
If I was making Thanksgiving dinner this year, I would definitely serve these sprouts…the pistachios make them taste decadent even though they would make a light complement to most Turkey-day dishes.