This dish will win over even those who don’t think they like Brussels sprouts, and with a boost of protein from the pistachios, the leftovers makes a great snack…assuming there are any leftovers.
Tip: For a little extra sweetness, sauté the shallots lightly in part of the olive oil before roasting them with the Brussels sprouts.
- 3 c. Brussels sprouts, cleaned and halved
- 1 c. shallots, peeled and sliced
- 1/2 c. raw pistachios, shelled
- 1/2 t. black pepper
- 1/2 t. sea salt
- 3 T. olive oil
- Pinch of chili flakes (optional)
- 3 T. sherry wine (or vegetable stock, if omitting alcohol)
1. Preheat oven to 350ºF. Combine Brussels sprouts, shallots and pistachios in a bowl and toss with spices, olive oil and wine.
2. Roast ingredients on sheet pan for 20 to 30 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
|Amount per serving|
|% Daily Value*|
|Total Fat 17.5g||26%|
|Saturated Fat 2.5g||13%|
|Trans Fat 0g|
|Polyunsaturated Fat 3.5g|
|Monounsaturated Fat 11g|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 5g||20%|
|Total Sugars 5g|
|Sugar Alcohol 0g|
|Other Carbohydrate 5g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Brussels Sprouts, Onion, Pistachio Nuts, Cooking Sherry (sherry Wine, Salt, Potassium Sorbate (preservative), Sodium Metabisulfite (preservative)), Olive Oil, Salt, Black Pepper, Crushed Red Chili Pepper.
During the holidays, we gather with friends and family to lavish each other with love...often in the form of food. As much as we all enjoy the sweets this time of year, they can be rough on our systems. That's true of everyone, but especially true of people with conditions like diabetes who need to watch their food carefully to manage their blood sugar safely. This year, why not show your love by adding in one or two options to help your guests manage their health?