Yum! I’ve never had better brussel sprouts. You can use fresh brussel sprouts if you would prefer, but I actually think frozen are just as good (and less money!).
- 12 ounces frozen brussel sprouts, defrosted
- 1 small red onion, sliced vertically
- 1/2 cup pistachios, shelled
- olive oil
- salt and pepper
Slice the defrosted brussel sprouts in half vertically, through the stem. Place on a baking sheet and drizzle with olive oil. Toss to coat the sprouts with oil and roast in over for 15-20 min at 450 degrees. You want them to be browned, but not overcooked. If they seem done, but not browned, broil them for a couple of minutes.
While they are roasting, saute onion slices in about 1 tablespoon of olive oil over medium low heat. You want them to get nice and soft and carmelized without browning. Stir occasionally. If they start browning, turn heat to low.
When the sprouts are done roasting, add them to the onions and stir to combine.
Place pistachios in a food processor and pulse 3-4 times until nuts are chopped. Stir into onions and brussel sprouts.
Season with salt and pepper. Serve immediately.