Roasted Brussel Sprouts with Pistachios, Fuji Apple and Honey Balsamic Vinegar Reduction

"What favorite restaurant dishes are you missing during the current shutdown?" was a question recently posed on the NYT Cooking Group Facebook Page. When two members mentioned a brussels sprouts dish from the Alto Restaurant in New York, I did a Google search. Turns out the author of the food blog Feed Me Phoebe is a big fan of these brussel sprouts, too.

Describing the sprouts as "candied" might be a bit of a stretch, but the toasted pistachios, sweet Fuji apple slices - all covered with a honey balsamic vinegar reduction - do make a delicious vegetable dish that is definitely a repeater.

My Paleo Marin Rating: 4.8 Persimmons*

Ingredients:

10 oz. brussel sprouts, ends trimmed and cut in half lengthwise

1 tablespoon olive oil

1/2 teaspoon fine sea salt

3 tablespoons balsamic vinegar

1 tablespoon honey

2 tablespoons shelled pistachios, lightly toasted and chopped

1/2 Fuji apple, thinly sliced

Optional topping:  A dollop of Crème Fraîche

Directions:

Preheat oven to 400º F. 

1. On a large cooking sheet, toss the prepared brussel sprouts with olive oil and salt. Bake in the oven for about 20 minutes, tossing a couple of times, until they are browned and baked through. Do not overbake.

2. While the sprouts are roasting, mix together the honey and vinegar in a small saucepan. Over medium heat, bring to a low boil and cook, stirring frequently, until the mixture is reduced by about half (about 5 minutes).

3. Place the brussel sprouts, apple slices and chopped nuts in a bowl. Pour the reduction over the mixture and serve. Top with Crème Fraîche if desired.

#paleo #brusselsprouts #vegetables #balsamic #fuji #apples #honey #pistachios #healthyeats #cleaneating #eatyourveggies #nytcookinggroup #newyorktimes #altorestaurant

Recipe adapted from the "Feed Me Phoebe" blog here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.