Roasted Garlic & Pistachio Brussel Sprouts

Servings: 6-8 | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes

Crispy roasted Brussels sprouts tossed with Roasted Garlic Olive Oil and toasted pistachios create a delicious and healthy side dish. The Pistachio Balsamic Vinegar adds a sweet-tangy finish, while dried cranberries provide pops of color and flavor.

Ingredients

  • 2 lbs Brussels sprouts
  • 4 tbsp Pistachio Balsamic Vinegar, divided
  • 3 tbsp Roasted Garlic Olive Oil
  • 3 cloves garlic, crushed
  • 1 tsp salt, plus additional to taste
  • Freshly ground black pepper, to taste
  • ⅓ cup roasted salted pistachios, roughly chopped
  • ⅓ cup dried cranberries, roughly chopped

Directions

  1. Preheat oven to 450°F. Line a rimmed sheet pan with aluminum foil and parchment paper.
  2. Wash Brussels sprouts, trim stem ends, and cut each in half lengthwise.
  3. In a large bowl, whisk together 3 tbsp Pistachio Balsamic Vinegar, Roasted Garlic Olive Oil, crushed garlic, salt, and pepper.
  4. Add Brussels sprouts and gently stir to coat evenly.
  5. Spread in a single layer on the prepared sheet pan.
  6. Roast for 10 minutes, then stir and flip the sprouts.
  7. Continue roasting for 10-15 minutes more until crispy and golden brown.
  8. Drizzle with remaining 1 tbsp Pistachio Balsamic Vinegar.
  9. Sprinkle with chopped pistachios and cranberries. Gently toss to combine.

To Serve

Serve immediately while hot and crispy. Perfect alongside roasted meats or as a healthy vegetarian main dish!

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