Description
These crispy Brussels sprout bites are roasted to perfection, topped with a crunchy pistachio crumble, and drizzled with a tangy-sweet cranberry sauce. They make an irresistible appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
- Meanwhile, make the cranberry drizzle: In a small saucepan, combine dried cranberries, water, balsamic vinegar, and honey. Bring to a simmer over medium heat, stirring occasionally, until cranberries soften and sauce thickens slightly (about 5 minutes). Remove from heat.
- In a small dry skillet over medium heat, toast pistachios for 2-3 minutes until fragrant. Add panko and toast another minute. Remove from heat and stir in Parmesan if using.
- Arrange roasted Brussels sprouts on a serving platter. Sprinkle pistachio crunch mixture over the top. Drizzle with cranberry sauce. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes to the pistachio crunch.