Brussels Sprouts with Pistachios and Lime are an insanely delicious side dish that will rule your Thanksgiving dinner table!
Here we go!
November is officially underway which means we are full speed ahead into the holidays. Are y’all hunting and gathering ideas for Thanksgiving? Right now I am on a steady hunt for fun, yet simple side dishes. Because let’s be real, side dishes make Thanksgiving!
Anyway, I wanted to share with y’all a side dish that highlights one of my personal favorite vegetables – brussels sprouts! Aren’t these green gems the cutest?
Well, if you are looking for a way to jazz these sprouts up you’ve got to try these Brussels Sprouts with Pistachios and Lime!
What’s in these Brussels Sprouts with Pistachios and Lime?
Like I mentioned above this dish has only a handful of ingredients. You’ll find:
Brussels sprouts
Pistachios
Butter
Date Molasses or Honey
Lime Juice & Zest
Red Pepper Flakes
What is date molasses?
Date molasses is another term for date syrup! DO NOT be confused by using regular molasses like you would use to make molasses cookies. Not sweet all and will make this dish taste like dirt paste. If you can’t find date molasses simply use honey.
Can I substitute pistachios?
Yes! If you don’t like pistachios you can certainly try cashews or almonds!
Can I make these ahead of time?
Absolutely! These brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 HOURS ahead. Do not combine just simply reheat glaze over medium heat until bubbling, add water, and then brussels sprouts.
1/2 tsp red pepper flakes (*if you want some heat)
Directions:
Preheat an oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray.
Place the brussels sprouts on the baking sheet an even layer. Drizzle the tops with olive oil, salt, and pepper. Toss to combine.
Cook the brussels sprouts for about 15 to 20 minutes or until golden brown and tender. Remove from oven and transfer to a large mixing bowl.
Meanwhile, melt the butter in a large skillet over medium heat. Once the butter stars to foam, add the pistachios. Cook the pistachios in the butter, stirring often, until the nuts are golden brown. Remove the skillet from the heat. Using a slotted spoon transfer the nuts to a paper towel to drain, cool, and then coarsely chop.
In other skillet, bring the date molasses, honey, and lime juice to a simmer (it will happen pretty quick). Next, add in 1 tbsp water and begin to whisk scrapping up any brown bits. Pour the mixture over the brussels sprouts and toss to coat along with pistachios.
Sprinkle with red pepper flakes if desired and serve!