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:
-Dried apricots, coarsely chopped (about 1/4 cup)
-Pistachios, coarsely chopped — if you even want to (about 1/3 cup)
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.
I love brussel sprouts!! We roast them for our Thanksigiving feast and they are always a hit!
Roasted ones are so good!