Gotta get those veggies on the Thanksgiving Table…and what better way than with brussels sprouts! They are a bit unconventional for Thanksgiving but pack a serious flavor punch. I roasted these brussels with purple grapes, pistachios and shallots, tossed them in balsamic and dijon mustard and voila!
These tasty sprouts will be gobbled up in no time!
What you need…
Brussels sprouts, halved
1-2 cups of purple grapes, depending on how many sprouts your roasting, you want an even ratio
1/2 cup of crush and peeled pistachios
1 shallot, sliced in to thick rings
1-2 Tablespoons of balsamic vinegar, again depending on how many sprouts
1-2 Tablespoon Dijon mustard, again depending on how many sprouts
Drizzle of olive oil
Preheat oven to 375 degrees
Arrange halved sprouts, and grapes in a baking dish, drizzle with olive oil and sea salt
Roast for 15 minutes
Remove from heat and toss in the balsamic, dijon, pistachios and shallots. Mix well till all sprouts are coated. Place back in oven for additional 15 minutes or until all sprouts are nice and toasty.
Make a lot! These go quick!