Makes: 2 servings

Description: This interesting spin on a classic vegetable will make you look like a gourmet.

Ingredients:
1 Tbsp  Creme fraiche, or more to taste
1/2  Fuji Apple, unpeeled & thinly sliced
2 Tbsp  Pistachios, shelled, toasted & coarsely chopped
1 Tbsp  Honey
To taste  Ground pepper
To taste  Kosher salt
2 Tbsp  Extra virgin olive oil
10 oz  brussels sprouts, stem removed & cut in half
3 Tbsp  Balsamic vinegar

Instructions: Preheat the oven to 450˚F.

Chop pistachios. Transfer to a cookie sheet and toast in the oven for 2-3 minutes. Remove and set aside.

Toss the Brussels sprouts with enough olive oil to coat and a generous pinch of salt and pepper to taste.

Transfer to a cookie sheet and roast in the oven for 15 minutes. Remove the Brussels sprouts from the oven and test one with a paring knife. If the Brussels sprouts are not sufficiently charred or tender, return to the oven for five minutes. If they appear to be charring too much, reduce the oven temperature to 400˚F and continue roasting until they are knife-tender.

Meanwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.

When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, and add the pistachios and apple slices. Pour the reduced balsamic mixture into the bowl and toss to coat evenly.

Transfer mixture to serving platter and top with a dollop of creme fraiche. Serve immediately, seasoning with more salt if necessary and more creme fraiche if desired.

via Alta restaurant, NYC