Roasted Brussels Sprouts With Pistachios and Cipollini Onions
Updated December 12, 2022
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
½ cup raw pistachios
½ teaspoon black pepper
½ teaspoon sea salt
3 tablespoons olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)
Nutritional analysis per serving (4 servings)
14 grams carbs; 230 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 255 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
- Step 2
Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
Private Notes
Comments
Are "raw pistachios" not roasted/salted? Or can I use a bag of shelled pistachios that are already salted and roasted? Maybe use a little less salt if so?
I think there’s a minor, but important, few words missing. Recipe says 12-15 minutes shake halfway. It should say, roast 12-15 minutes, rotate pan and/or flip sprouts and cooks for another 12-15. Fortunately, the other two dishes I was making, carrot gnocchi and pan seared salmon, take only five minutes I ended up turning the broiler on for 60 seconds at the end to crisp things up. It’s a great recipe. But really requires 30 minutes. If one likes more heat, add another dash of chili.
Loved this recipe! I agree with those readers pointing to a longer cooking time. The brussels sprouts I used were very fresh and it took 35 minutes for them to turn out properly cooked and caramelised.
Truffle rose oil mixed in with other blend
Can I use Sherry vinegar instead of wine?
Not great. Somehow that addition of wine seemed to cause a unwanted steaming, interfering with the dry roasting required for the intensive taste developing. And yes, it was a thirty minute roast. But the pistachios as well as the brussels sprouts, ended up soggier than I would have expected.