Roasted Brussel Sprouts with Pistachios and Shallots

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.


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