Brussels Sprouts With Pistachios and Lime

Ingredients

• •2 lb brussels sprouts
• •3 Tbsp vegetable oil
• •to taste kosher salt and pepper
• •3 Tbsp unsalted butter
• •3 Tbsp raw pistachios
• •2 Tbsp date molasses
• •1 tsp honey
• •½ whole lime zest
• •2 Tbsp lime juice
• •½ tsp red pepper flakes
• •1 whole lime

Cooking Instructions

1. 1.

   Place a rack in lower third of oven; preheat to 450°F. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5-10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes).

   45 min

2. 2.

   Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

   4 min

3. 3.

   Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

   5 min

4. 4.

   Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.

   5 min

5. 5.

   Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.

   5 min

6. 6.

   Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.