Makes: 2 servings
This interesting spin on a classic vegetable will make you look like a gourmet.
Creme fraiche, or more to taste
Fuji Apple, unpeeled & thinly sliced
Pistachios, shelled, toasted & coarsely chopped
Extra virgin olive oil
brussels sprouts, stem removed & cut in half
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.