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Brussels Sprouts with Cherries and Pistachios

Brussels Sprouts with Cherries and Pistachios

Nutrition Facts
  • cal. (kcal) 136
Brussels Sprouts with Cherries and Pistachios
  • Makes: 8 servings
  • Yield: servings
  • Prep: 15 mins
  • Roast: 25 mins at 400°F
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by 2 people
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Ingredients

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  • 2 pounds Brussels sprouts, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons cherry or regular balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup chopped pistachios
  • 1/2 cup dried sweet cherries
  • Freshly cracked black pepper (optional)

Directions

  1. Heat oven to 400 degrees . On a rimmed baking sheet, toss Brussels sprouts with 1 tbsp of the oil, 1/4 tsp of the salt and the pepper. Roast at 400 degrees for 15 minutes. Mix and roast another 10 minutes. If roasting at the same time as the cauliflower and broccoli, swap racks.
  2. In a large bowl, whisk vinegar, remaining 1 tbsp oil, the mustard and remaining 1/4 tsp salt. Stir in roasted Brussels sprouts, pistachios and cherries. Season with freshly cracked black pepper, if desired.

Nutrition Information for Brussels Sprouts with Cherries and Pistachios

Servings Per Recipe: 8
PER SERVING: 136 cal., 6 g total fat (1 g sat. fat), 188 mg sodium, 18 g carb. (5 g fiber), 5 g pro.