Recipe: Pistachio-Crusted Brussels Sprouts
This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. Next up: Pistachio-Crusted Brussels Sprouts.
Who loves Brussles sprouts? After you try these, you will if you didn’t already! These aren’t the dreaded boiled Brussles sprouts of your childhood. Tossed in a flavorful marinade and sautéed, these traditional veggies are taking on a whole new identity. Pair them with some of Chef Nina’s other plant-based Thanksgiving recipes.
Pistachio-Crusted Brussels Sprouts
Yield: 4-6 servings
Ingredients
- 5 cups Brussels sprouts
- ¼ cup grapeseed oil
- ½ cup pistachios, chopped and toasted
- ¼ cup maple syrup (you can substitute with coconut nectar)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
In a large bowl, whisk together oil, maple syrup, salt and pepper. Set aside.
Remove any discolored outer leaves from the Brussels sprouts and cut off the hard stem. Continue cutting away the hard interior until the Brussels sprouts are entirely separated into individual leaves, placing the leaves into the marinade mixture as you separate them.
Toss the Brussels sprouts mixture and marinate for at least 30 minutes.
Add just enough grapeseed oil to a sauté pan to make the pan glisten; place over a medium heat. Add the Brussels sprouts and sauté until tender. Serve warm garnished with toasted pistachios.
In a dry sauté pan on a medium heat, toast the chopped pistachios, stirring while you toast them, to keep from burning. Garnish on top of the Brussels sprouts, while hot.
About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.
