Golden Crusted Brussels Sprouts with Cranberries and Pistachios

¼ cup raw pistachios, shelled

1 medium tart apple, diced

½ lemon, juiced

1 lb Brussels sprouts, quartered

1 tsp extra virgin olive oil

½ cup vegetable broth

2 cloves garlic, minced

½ cup dried cranberries

1½ tbsp maple syrup

Roast the pistachios in a 325-degree oven for 6-8 mins. Soak the apples in a bowl of lemon juice and water to keep from browning.

Heat oil over med/high heat. Add Brussels sprouts and cook, covered, for 7-8 mins stirring occasionally. Once the Brussels sprouts are nicely browned, add 3 tbsps of vegetable broth and cover to steam for 3 mins. Add garlic and continue cooking for 30 secs. Remove to a plate.

In the same pan, add the drained apples and cook for 3 mins. Add the Brussels sprouts, 2-3 tbsps of broth, maple syrup, and cranberries, and cook for approximately 2 mins, or until the sprouts are tender. Season with salt and pepper to taste. Remove from heat and mix in the roasted pistachios. Enjoy!

Peninsula Open Space Trust, 222 High Street, Palo Alto, CA 94301

 Photos: Blue House Farms ©2008 POST; Brussels sprouts ©2005 Deane Little