Crispy Brussels Sprouts with Pistachio and Pomegranate

Ingredients

• 2 lbs Brussels sprouts
• 3 Tbsp raw pistachios
• 1/4 c maple syrup
• Juice from 1 lime
• 1/4 tsp lime zest
• 1/4 – 1/2 tsp red chili pepper flakes (optional)
• 1/2 tsp Kosher salt
• 3 Tbsp avocado or olive oil
• Pomegranate seeds, for garnish

Instructions

1. Cut Brussels sprouts by trimming stems and cutting in half lengthwise. Rinse the sprouts and spread them out over a clean towel and pat dry gently. This helps them turn out crispy instead of mushy!
2. Heat oven to 375 F and spread pistachios over a baking sheet. Roast the them on the top rack of your oven for about 5 mins, stirring nuts at halfway.
3. Remove the pistachios from the oven, let cool slightly and set pistachios aside in a small bowl.
4. Increase oven temp to 425 F and when cool, lightly grease the baking sheet with some additional oil.
5. In a large bowl whisk together maple syrup, lime juice and zest, red chili pepper flakes, and salt. Once that is well mixed, whisk in the 3 tbsp of oil. Toss the Brussels sprouts in the sauce and spread out evenly over prepared baking sheet.
6. Bake for 10 minutes, stir the Brussels sprouts and bake for 10 more minutes. For extra crispy Brussels sprouts bake for an additional 5 minutes.
7. Garnish with whole or chopped roasted pistachios, pomegranate seeds, and additional lime zest if desired.

Recipe Notes and Variations

• If you’re using red chili pepper flakes, taste them first to determine the right amount for you, since some chili flakes are much hotter than others. If you are unsure, start by using 1/4 tsp flakes in the sauce, taste, and add more if desired.
• Keep in mind that the flavor will intensify when heat is applied during baking.
• To freshen up the flavor, you can also try garnishing this dish with some fresh lime zest, a sprinkle of za’atar, or chopped mint leaves!
• Can’t get enough of everyone’s favorite tiny cabbage? Try our Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner recipe.