From a Whole Foods magazine about making holiday traditions healthy. I made 2 cookie trays worth of this the first time. 2 ½ cups doesn’t go far to satisfy our love of veggies.
Ingredients
4 cups Brussel sprouts, trimmed and quartered
3 shallots, quartered
½ to 1 cup stock
1 cup pistachios
splash of white wine or vermouth
¼ tsp black pepper
¼ tsp red pepper flakes
Directions
Spray a baking tray (or 2).
In a large bowl, mix all ingredients. Spread them out on the tray.
Roast in the oven. The original recipe said 30 minutes, but when I put on convection, they seemed done in 15 minutes.
They were very soft, but not very browned or crispy. The recipe suggested tossing a little stock before serving, but our sprouts were still moist.
The recipe suggested using the broiler to make the leaves crispy, but I prefer them not burnt.