oven-roasted brussels sprouts with shallots and pistachios
These Brussels sprouts are a quick and easy 20 minute side dish loaded with nutrients and are delicious. Mixing them with nuts just enhances the already nutty flavor of this veggie. I love experimenting with different kinds of nuts.
1 pound fresh, organic Brussels sprouts (washed, trimmed and halved)
1 medium organic shallot, chopped fine
⅓ cup pistachios, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
½ teaspoon high quality salt
1 teaspoon organic garlic powder
¼ teaspoon pepper
Preheat oven to 425.
Place the Brussels sprouts in an oven safe pan.
Add shallots and pistachios and place over the top of the Brussels sprouts.
In a small bowl, combine olive oil and lemon, adding the salt, garlic and pepper and mix well.
Drizzle the mixture to coat the Brussels Sprouts, shallots and nuts.
Bake in the oven for 20 minutes.