Roasted Brussels Sprouts with Pistachios and Capers

by Robin on November 13, 2013

in Recipes


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.

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