Brussels Sprouts with Pistachios and Lime

Photo By Alex Lau
Food Styling By Susie Theodorou | Prop Styling By Kalen Kaminski

from Bon Appétit 

submitted by Madeline Brown 

serves 8 to 10 

 

2 pounds small brussels sprouts, trimmed 

3 tablespoons vegetable oil 

Kosher salt and freshly ground pepper 

3 tablespoons unsalted butter 

3 tablespoons raw pistachios 

2 tablespoons date molasses or honey 

1 teaspoon honey 

Zest of ½ lime 

2 tablespoons fresh lime juice 

½ teaspoon crushed red-pepper flakes 

Lime wedges (for serving, optional) 

 

Place a rack in lower third of oven; preheat to 450 degrees F. 

 

In a large bowl, toss brussels sprouts and oil to coat and season with salt and pepper. Transfer to a rimmed baking sheet and roast brussels sprouts for 15 minutes, remove from oven, shake baking sheet to loosen. Return to oven to continue to roast until deeply browned all over, 5 to 10 minutes longer. Reduce oven temperature to 350 degrees F and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5 to 10 minutes longer (total cook time will be 35 to 45 minutes). 

 

Meanwhile, 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. 

 

Using same large skillet over medium heat, bring date molasses, honey, and lime juice to a simmer (this will happen quickly), swirling pan to emulsify. Add 1 tablespoon 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.