Prepare to transform the often-overlooked Brussels sprout into a culinary masterpiece that will have your dinner guests begging for seconds! This isn't just another vegetable side dish – it's a symphony of textures and flavors that combines the earthy roasted sprouts with sweet diced apples, crunchy pistachios, and luxurious crème fraîche. Whether you're a Brussels sprouts skeptic or a true veggie lover, this recipe promises to revolutionize your perception of this humble vegetable and turn it into a show-stopping dish that's both elegant and incredibly delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 apple, diced
- 1/2 cup pistachios, chopped
- 1/2 cup crème fraîche
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Trim the ends of the Brussels sprouts and slice them in half lengthwise. Ensure all sprouts are roughly the same size for even roasting.
- Place halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet, ensuring they are in a single layer with some space between them. This allows them to caramelize and roast properly.
- Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown, and the sprouts are tender when pierced with a fork.
- While the Brussels sprouts are roasting, dice the apple into small, uniform cubes. Roughly chop the pistachios to add texture.
- Once Brussels sprouts are roasted, remove from oven and transfer to a serving platter.
- Sprinkle the diced apple and chopped pistachios over the hot Brussels sprouts.
- Dollop crème fraîche over the top, allowing it to slightly melt from the warmth of the sprouts.
- Serve immediately while warm, allowing the creamy crème fraîche to contrast with the crispy roasted sprouts and crunchy pistachios.
Tips
- Always choose Brussels sprouts that are firm and compact, with bright green leaves and no yellowing.
- For maximum caramelization, make sure to: - Cut sprouts in half - Spread them in a single layer - Place cut-side down on the baking sheet - Don't overcrowd the pan
- Use high heat (425°F) to achieve crispy, golden edges without making the sprouts mushy.
- Pat the Brussels sprouts dry before oiling to ensure they roast instead of steam.
- For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of parmesan cheese before roasting.
- The crème fraîche should be added just before serving to maintain its creamy texture and temperature contrast.
- Toast the pistachios lightly before chopping for an enhanced nutty flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 9g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 25mg
