Bonus post today!
So many people have asked me for the recipe for the Roasted Brussels Sprouts with Pistachios and Capers that I made last Thanksgiving. Well, it took me nearly a year, but I finally wrote it down.
I’ve also made this with walnuts instead of pistachios and dried cranberries instead of capers. I love it either way!
Roasted Brussels Sprouts with Pistachios and Capers
1 1/2 pounds Brussels sprouts, trimmed and halved or quartered (depending on the size)
4 tablespoons olive oil
Salt and freshly ground pepper
1/3 cup pistachios
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
2 tablespoons capers
Preheat the oven to 425° F. In a bowl, combine the Brussels sprouts with 3 tablespoons of the oil and season with salt and pepper to taste . Spread the Brussels sprouts in a single layer on a large rimmed baking sheet (lined with parchment paper, if desired). Roast for 25 to 30 minutes, stirring once or twice, or until tender and slightly caramelized.
About 4 minutes before the Brussels sprouts are done roasting, sprinkle them with the pistachios.
In a small bowl, blend the lemon juice and agave with the remaining 1 tablespoon of oil and salt and pepper to taste. Stir in the capers.
Transfer the hot Brussels sprouts and pistachios to a serving bowl, pour on the caper mixture and toss to combine. Serve immediately.