- Brussels Sprouts, 1 lb.
- Olive Oil
- Dried Cranberries, 1/4 cup
- Vegetable Stock, 1/4 – 1/2 cup
- Pistachios, 1/4 cup, toasted and chopped
- Pepper, freshly cracked
Pre-heat over to 350 degrees.
Clean Brussels sprouts by removing outer leaves and trimming stems as necessary. Cut each in half lengthwise, ensuring that there is stem attached to each piece to hold it together. Place the sprouts in a baking dish and drizzle lightly with olive oil. Toss to coat and bake for 30 minutes or until caramelized.
While the Brussels sprouts are roasting, heat a small sauté pan over medium heat. Add chopped pistachios and lower heat to medium low. Toast lightly, being careful not to burn them. Set aside.
Once Brussels sprouts are caramelized, add the cranberries and enough stock to cover a thin layer across the bottom of the pan. Cover and bake an additional 5-7 minutes or until cranberries begin to plump. Remove from oven and toss with pistachios and freshly cracked black pepper.