Roasted Brussels Sprouts with Cherries and Pistachios
I recently found this recipe on Denise Costello's site The Energized Body.com. 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!
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
1. 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.
2. 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!