Description
A festive and flavorful appetizer featuring roasted Brussels sprouts coated in a crunchy pistachio crust, served on skewers with a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup shelled pistachios, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 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 bowl, combine chopped pistachios, panko, Parmesan, garlic powder, salt, and pepper. Place beaten eggs in another bowl.
- Dip each Brussels sprout half in the beaten eggs, then coat thoroughly in the pistachio mixture. Place on the prepared baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes, until golden and crispy, flipping halfway through.
- While sprouts bake, make the cranberry drizzle: In a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer over medium heat for 10 minutes, stirring until cranberries burst and sauce thickens. Strain if desired for a smoother consistency.
- Thread 3-4 roasted Brussels sprouts onto each skewer. Arrange on a platter and drizzle with the cranberry sauce before serving.
Notes
You can customize the seasonings to taste.