Caramelized Brussels Sprouts with Pistachios

May 19, 2023May 19, 20230 2

Caramelized Brussels Sprouts with Pistachios: A Sweet and Savory Side Dish

by The Chefin Side

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

175

Sugar

Fat

12g

Caramelized Brussels Sprouts with Pistachios is a sweet and savory dish that is perfect for holidays or special occasions. The caramelized Brussels sprouts are cooked to perfection and are combined with tender red onions and chopped pistachios to create a mouthwatering dish that is sure to please. Whether you're a Brussels sprout lover or a skeptic, this dish is sure to win you over with its unique combination of flavors and textures.

Instructions

1.	Preheat your oven to 375°F (190°C).
2.	Trim the ends off of the Brussels sprouts and cut them in half.
3.	Melt the butter in a large skillet over medium heat.
4.	Add the Brussels sprouts and red onions to the skillet and sprinkle with salt and pepper.
5.	Saute the vegetables for about 5 minutes, stirring frequently.
6.	Add the red wine vinegar and sugar to the skillet and stir until the sugar has dissolved.
7.	Transfer the contents of the skillet to a baking sheet and bake for 20-25 minutes, or until the Brussels sprouts are caramelized.
8.	Sprinkle with chopped pistachios before serving.

PROS

Caramelized Brussels Sprouts with Pistachios is a delicious and flavorful dish that can be served as a side dish or a main course.

The combination of sweet and savory flavors is perfect for those who are looking for something a little different.

CONS

Brussels sprouts can be an acquired taste, so this dish may not be for everyone.

Additionally, some people may not enjoy the texture of the pistachios on top of the Brussels sprouts.

HEALTH & BENEFITS

Brussels sprouts are a good source of vitamin C and vitamin K, and they are also high in fiber.
The pistachios provide healthy fats and protein, and they also contain antioxidants that can help to reduce inflammation.

	4 pounds Brussels sprouts
	1/2 cup unsalted butter
	4 small red onions , cut into strips
	1/4 cup red wine vinegar
	2 tablespoons white sugar
	salt and pepper to taste
	1/2 cup coarsely chopped pistachios