Mean Green Brussels
Brussels sprouts, olive oil, bacon, pistachios, golden raisins, garlic, parsley
For some reason that we have yet to identify, Brussels sprouts have earned themselves a bad rap. Maybe it’s the commonly held assumption that vegetables and similar foods that are good for you must taste horrible. But rest assured, while these sprouts may indeed be healthy, they are also delicious.
This recipe will please even the pickiest eater, all while providing an incredible amount of Vitamin C. And you’ll need it to boost your immune system in the middle of cold and flu season.
1 ½ pounds Brussels sprouts
3 tablespoons olive oil or bacon fat
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Bacon, cooked and sliced thin (optional)
½ cup toasted pistachios
3 cloves roasted garlic
2 sprigs fresh Italian (flat-leaf) parsley
½ cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 400 degrees F.
Cut the Brussels sprouts in half, drizzle with oil or bacon fat, season with salt and pepper, and place on a parchment paper-lined baking sheet. Roast in oven for 30–40 minutes.
Place the pistachios, garlic, and parsley into a food processor and process until very finely chopped.
While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil.
Spoon out the pesto into a bowl and stir in remaining olive oil and raisins. Season with salt and black pepper, to taste. The pesto should be slightly sweet and salty.
Toss the Brussels and pesto (as well as the bacon, if using) together in a large bowl and serve warm.