Golden Crusted Brussels Sprouts with Cranberries and Pistachios |
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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! |
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Peninsula Open Space Trust, 222 High Street, Palo Alto, CA 94301 Photos: Blue House Farms ©2008 POST; Brussels sprouts ©2005 Deane Little |
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