Roasted Brussels Sprouts with Cherries and Pistachios
 
 
This is a simple and satisfying winter "salad" & great for parties!
Author:
Recipe type: Dinner
Ingredients
  • 2 lbs Brussels sprouts, trimmed and quartered
  • 2 cups butternut squash, cubed
  • 2 Tbs extra-virgin olive oil
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 Tbs Shire City Herbals Fire Cider* or balsamic vinegar
  • 1 tsp Dijon mustard
  • ⅓ cup shelled pistachios
  • ½ cup dried sweet cherries
Instructions
  1. Heat oven to 400 degrees.
  2. Toss Brussels sprouts and butternut squash on a rimmed cookie sheet with 1 Tbs of oil and ¼ tsp of salt and pepper.
  3. Roast for 15 minutes, stir to mix, then roast for another 10 minutes.
  4. In a large bowl, whisk together vinegar, mustard and remaining oil and salt. Stir in roasted Brussels sprouts, pistachios and cherries.
Denise's Tricks N' Tips
*For generations, New Englander's have taken a daily a tot of vinegar as a morning ritual. Why? Because unfiltered apple cider vinegar can help support immune function and digestive functions. I was recently turned on to locally-made Shire City Herbals Fire Cider (click to learn more). Love the kick and flavor -- it can be used in dressings and even cocktails!
Recipe by The Energized Body at https://theenergizedbody.com/roasted-brussel-sprouts-with-cherries-and-pistachios-recipe/