Brussels sprouts with pistachios and lime for a fresh twist

Ingredients for Brussels sprouts with pistachios and lime

• 900 g small brussels sprouts, trimmed

• 45 ml white vegetable fat, e.g. Trex

• kosher salt, freshly ground black pepper

• 45 g unsalted butter

• 45 g raw pistachios

• 30 ml treacle or honey

• 5 ml honey

• zest of ½ lime

• 30 ml fresh lime juice

• 2.5 ml crushed red pepper flakes

• lime wedges (for serving; optional)

How to make Brussels sprouts with pistachios and lime

1. Place a rack in the lower third of the oven and preheat to 230°C (fan 210°C).

2. Toss the Brussels sprouts and oil in a large bowl until well coated, then season with salt and pepper.

3. Spread the Brussels sprouts on a rimmed baking tray and roast for 15 minutes. Shake the tray to loosen the sprouts.

4. Continue roasting until the Brussels sprouts are deeply browned all over, 5–10 minutes longer.

5. Reduce the oven temperature to 175°C (fan 160°C) and roast for a further 10 minutes.

6. Shake the tray again, then roast the Brussels sprouts until the tip of a small knife easily slides through them, an additional 5–10 minutes. The total cooking time will be 35–45 minutes.

7. Melt the butter in a large frying pan over medium heat.

8. Once the butter starts to foam, add the pistachios and a pinch of salt. Cook, stirring often, until the nuts are golden brown and the butter solids are browned, about 4 minutes.

9. Remove the frying pan from the heat.

10. Using a slotted spoon, transfer the nuts to paper towels and let them cool. Coarsely chop the cooled nuts.

11. Meanwhile, bring the date molasses, honey, and lime juice to a simmer in the same frying pan over medium heat, swirling the pan to emulsify.

12. Add 15 ml (1 tablespoon) of water and swirl to emulsify, scraping up any browned bits with a wooden spoon.

13. Add the roasted Brussels sprouts to the frying pan and toss to coat them in the glaze.

14. Transfer the Brussels sprouts to a serving platter.

15. In a small bowl, combine the chopped nuts, lime zest, red pepper flakes, and a pinch of salt; scatter this mixture over the Brussels sprouts.

16. Serve with lime wedges if desired.

Do Ahead:

• The Brussels sprouts, glaze (without water), and pistachio mixture can all be prepared up to 3 hours in advance.

• Do not combine until ready to serve.

• Reheat the glaze over medium heat until bubbling before adding the water and Brussels sprouts.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.