Latest recipes

Brussels Sprouts With Pistachios and Lime

Brussels Sprouts With Pistachios and Lime

These roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing. Of course, it gets even better when you coat them in a date molasses–brown butter glaze. Typically made from dates and nothing else, date molasses has a thick consistency and brings a deep, fruity sweetness and a bit of tartness. The Test Kitchen likes Al Wadi Al Akhdar brand or Just Date Syrup. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.


  • 2 lb. small brussels sprouts, trimmed
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. date molasses or honey
  • ½ tsp. crushed red pepper flakes
  • Lime wedges (for serving; optional)

Recipe Preparation

  • Place a rack in lower third of oven; preheat to 450°. 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).

  • 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.

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

  • 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.

  • 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.

  • 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.

Recipe by Christina Chaey and Claire SaffitzReviews SectionAnother BA winner! This is my go-to Brussels sprouts recipe which I make often-absolutely delicious and so easy to make!AnonymousManhattan, NYC04/10/20Followed the directions almost exactly and I got an excellent dish. My pistachios were already roasted organic pistachios so I didn't cook them as long as specified - used all honey. Perfect blend of flavors (not overly done) and easy to make.AnonymousNew London, PA03/01/20Followed the recipe exactly as written, and it turned out great! My guest all told me they used to hate brussels sprouts but they loved these!Too mushy for my taste. Would try again with the Brussels sprouts halved and the cooking time reduced to match. I just like my sprouts with a more solid texture.ohmystarsNew York, NY12/08/19I had to stick with just honey and subbed lemons since there's some serious anti-lime feelings in my home, but my discerning girlfriend loved it regardless. Pistachios are a nice touch and I'm looking forward to trying again with the originally intended flavors.AnonymousNew York, NY12/03/19Made this for my boyfriend’s Friendsgiving and it was great. Well, maybe not the biggest crowd pleaser but honestly his friends don’t have the most refined of palates. Will make be making again.The glaze and topping are both delicious and surprising. The lime and red chili pepper comes through. I would make the glaze again but why are we cooking the sprouts to mushy? Next time, I'll just roast at 450 for 20-25.SrAsparagusOakland, CA11/24/19These are some fancy pants sprouts. I didn't have date molasses, but subbed pomegranate molasses which was pretty great! This glaze has a sort of tangy teriyaki vibe. I feel like it would also be a great marinade for chicken.AnonymousBrooklyn, NY11/23/19My mom and I made these this weekend and they were delish! We definitely oversalted, which was a bummer, but all in all a really delicious recipe. We also used the same recipe on some carrots for our brussel sprout hating fam, and those were killer!Anonymouscalifornia10/29/19

Watch the video: CRISPY ROASTED BRUSSELS SPROUTS (October 2021).