Description
A festive and flavorful twist on Brussels sprouts, featuring a crunchy pistachio crust and a tangy cranberry drizzle, perfect as an appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine pistachios, panko, salt, and pepper. Set aside.
- Toss Brussels sprouts with olive oil until well coated. Roll each sprout half in the pistachio mixture, pressing gently to adhere. Thread 4-5 sprout halves onto each skewer.
- Place skewers on the prepared baking sheet. Bake for 20-25 minutes, until sprouts are tender and coating is golden.
- Meanwhile, in a small saucepan, combine dried cranberries, orange juice, balsamic vinegar, and honey. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes until cranberries are plump and liquid thickens slightly. Remove from heat and allow to cool.
- Drizzle the cranberry mixture over the baked skewers before serving.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes to the pistachio coating.