Brussels Sprouts Pistachio Salad
Prep time
Cook time
Total time
The pairing of the flavors is amazing and you only need a few ingredients!
Category: Salads
Cuisine: Vegetarian
Servings: 4 servings
  • 4 cups Brussels Sprouts
  • 3 tablespoons Olive Oil
  • 2 cups unfiltered Apple Cider
  • ½ cup Brown Sugar
  • 1 tablespoon Rosemary (fresh)
  • 2 tablespoons coarse Sea Salt
  • 1 cup Pistachios (chopped)
  • 1 Granny Smith Apple
  1. Preheat oven to 400 degrees F
  2. Cut the core ends of the brussels sprouts, pull any yellow leaves off quarter. Mix them in a bowl with the olive oil. Transfer to a sheet pan and roast for 35 to 40 minutes
  3. In the meantime, mix the apple cider and sugar in a medium sauce pan and reduce by half, let cool
  4. Once the brussels sprouts are roasted, transfer to a large mixing bowl and toss in the salt, rosemary and pistachios.
  5. Serve on a plate and drizzle with a couple tablespoons of the apple cider reduction
  6. Julienne the apple and use it as garnish over the top of the salad
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