网曝门事件

This Thanksgiving, 网曝门事件 Health鈥檚 Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won鈥檛 want to miss. Next up: Pistachio-Crusted Brussels Sprouts.

Who loves Brussles sprouts? After you try these, you will if you didn鈥檛 already! These aren鈥檛 the dreaded boiled Brussles sprouts of your childhood. Tossed in a flavorful marinade and saut茅ed, these traditional veggies are taking on a whole new identity. Pair them with some of Chef Nina鈥檚 other plant-based Thanksgiving recipes.

Pistachio-Crusted Brussels Sprouts

Yield: 4-6 servings

Ingredients

• 5 cups Brussels sprouts
• 录 cup grapeseed oil
• 陆 cup pistachios, chopped and toasted
• 录 cup maple syrup (you can substitute with coconut nectar)
• 陆 teaspoon sea salt
• 陆 teaspoon freshly ground black pepper

Instructions

In a large bowl, whisk together oil, maple syrup, salt and pepper. Set aside.

Remove any discolored outer leaves from the Brussels sprouts and cut off the hard stem. Continue cutting away the hard interior until the Brussels sprouts are entirely separated into individual leaves, placing the leaves into the marinade mixture as you separate them.

Toss the Brussels sprouts mixture and marinate for at least 30 minutes.

Add just enough grapeseed oil to a saut茅 pan to make the pan glisten; place over a medium heat. Add the Brussels sprouts and saut茅 until tender. Serve warm garnished with toasted pistachios.

In a dry saut茅 pan on a medium heat, toast the chopped pistachios, stirring while you toast them, to keep from burning. Garnish on top of the Brussels sprouts, while hot.

Chef Nina Curtis

About the author: Chef Nina Curtis is the director and executive chef at 网曝门事件 Health鈥檚 Vitaliz Caf茅 in Roseville, California. Follow her @botanicalchef on social media.