Cranberry n' Pistachio Brussels Sprouts

Wednesday, January 08, 2014

Well here I am attempting to make brussels sprouts that are edible.  I've been shying away from this vegetable for so long in the grocery store because of all of the unsuccessful brussels spouts I've tasted over my time.  I do have one memory of having some brussels sprouts that I thought where really good, perhaps that is why I haven't given up on them completely.

I don't remember how they where made.  I don't even remember where I ate them at.  I just know that I once had brussels sprouts and they were actually good in my mind!  I reviewed a lot of recipes before finally combining ideas together to create this one.  The one thing I knew for sure though was that they needed a lot of butter!

I'm not sure if anyone has experienced eating brussels sprouts where they actually had their own flavor that was good.  Meaning I liked my recipe, but even mixed in with all of the delicious flavors when you got down to the middle of the brussels sprout it was still just plain with not much flavor within the plant.  I know that obviously not being in season could play a big roll in this but I'm thinking next time I will have to do something along the lines of brussels sprouts chips!

  • 1 lbs brussels sprouts
  • 2-3 tbsp butter (your preference on how much)
  • 1/4 c bone broth (you may use chicken or beef)
  • 3 spring onions 
  • 1/2 c pistachios
  • 1/4 c crasins
  • 1 garlic clove
  1. In a medium pot bring water to a boil.  Add trimmed brussels sprouts and boil until just turning tender.
  2. While brussels sprouts are boiling chop onion and garlic, and remove pistachios from shells if needed.
  3. Melt butter in a fri pan on medium heat.
  4. Add onions and garlic.  Cook for about 1 min or until garlic starts to turn golden.
  5. Drain the brussels sprouts and add to the fri pan.  If desired the brussels sprouts could be halved for easier bite size and more infusion of flavors.
  6. Add pistachios and bone broth.
  7. On medium high heat occasionally stir mixture until onions have become translucent, brussels sprouts become very tender and broth has mostly evaporated.
  8. Add the crasins right at the end to just heat them up a little bit.
  9. Enjoy! 

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