After testing a Brussels Sprouts recipe last week I opted for a standby for Thanksgiving dinner.  It has veggies, fruit and nuts.  Had made it a few times and it’s quick, easy and delicious and would be better for Turkey Day.   What do you need?  Can’t ask for many fewer basics:

-Brussels Sprouts
-Dried apricots, coarsely chopped (about 1/4 cup)
-Pistachios, coarsely chopped — if you even want to (about 1/3 cup)
-S&P
-olive oil

Have some fun getting those apricots ready.

Cut the Brussels Sprouts in half.

Blanch the Brussels Sprouts for 3 minutes and rinse.

Heat some olive oil in a pan, throw all ingredients (Brussels Sprouts, apricots, pistachios, S&P) on top.

Heat for about 5-7 minutes until nice and browned.  Serve and enjoy.  I love them and there sure weren’t many leftovers.