Description
Pistachio-Crusted Brussels Sprout Skewers with Cranberry Drizzle turn simple Brussels sprouts into a colourful, flavour-packed side dish with a crisp pistachio-Parmesan crust and a sweet, tangy cranberry finish.
Ingredients
1 lb (450 g) Brussels sprouts, trimmed and halved
2 tbsp (30 ml) olive oil
1/2 tsp (3 g) salt
1/4 tsp (1 g) black pepper
1/2 tsp (1 g) garlic powder
1/2 cup (60 g) shelled pistachios, finely chopped
1/4 cup (15 g) panko breadcrumbs
1/4 cup (25 g) grated Parmesan cheese
1 tsp (2 g) lemon zest
1/3 cup (40 g) dried cranberries
3 tbsp (45 ml) honey or maple syrup
2 tbsp (30 ml) orange juice or water
1/2 tsp (2.5 ml) balsamic vinegar
Fresh thyme or parsley, optional
Extra crushed pistachios, optional
Instructions
1. Preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for about 10 minutes to help prevent them from burning during roasting.
2. Place the halved Brussels sprouts in a large bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss well until the Brussels sprouts are evenly coated.
3. Thread the Brussels sprout halves onto the prepared skewers, keeping the cut sides facing outward.
4. In a small bowl, combine the finely chopped pistachios, panko breadcrumbs, grated Parmesan cheese, and lemon zest. Mix until evenly distributed.
5. Gently press the pistachio mixture onto the cut sides of the Brussels sprouts. Press firmly enough for the crust to adhere without crushing the sprouts.
6. Arrange the skewers on a lined baking tray. Roast for 25–30 minutes, turning once halfway through cooking, until the Brussels sprouts are tender and the pistachio-Parmesan crust is golden and crisp.
7. While the Brussels sprouts roast, combine the dried cranberries, honey or maple syrup, orange juice or water, and balsamic vinegar in a small saucepan. Simmer over medium heat for 4–5 minutes, stirring occasionally, until glossy and slightly thickened.
8. Transfer the roasted Brussels sprout skewers to a serving platter and drizzle generously with the warm cranberry sauce.
9. Finish with fresh thyme or parsley and extra crushed pistachios if desired. Serve warm while the Brussels sprouts are tender and the pistachio crust is crisp.
Notes
Cut the Brussels sprouts into similar-sized pieces so they cook consistently.
Keep the cut sides facing outward when threading the skewers so the pistachio crust has a good surface to adhere to.
The pistachio, Parmesan, panko, and lemon zest mixture provides the key crunchy texture, so press it gently but firmly onto the sprouts.
Simmer the cranberry drizzle only until it becomes glossy and slightly thickened.
If using wooden skewers, soak them in water for about 10 minutes before assembling.
Serve warm while the Brussels sprouts are tender and the pistachio crust remains crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean