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Roasted Brussels Sprouts with Cherries and Pistachios

Stephanie Gravalese

I recently found this recipe on Denise Costello's site The Energized Her mission is simple and delicious: "to help you eat your way happy & healthy so you can feel your best, be your best & give your best."  And her take on Brussels sprouts, one of my favorite winter vegetables, was too good not to share!  

Roasted Brussels Sprouts with Cherries and Pistachios
This is a simple and satisfying winter “salad” & great for parties!

  • 2 pounds Brussels sprouts, trimmed and quartered
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons Fire Cider or balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup shelled pistachios
  • ½ cup dried sweet cherries

Heat oven to 400 degrees. Toss Brussels sprouts on a rimmed cookie sheet with 1 tablespoon of oil and ¼ teaspoon of salt and pepper. Roast for 15 minutes, stir to mix, then roast for another 10 minutes, until done to your liking.

In a large bowl, whisk together vinegar, mustard and remaining oil and salt. Stir in roasted Brussels sprouts, pistachios and cherries.

Makes a great addition to your holiday table or pot luck!

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