Easy Cranberry & Pistachio Sprouts Side (Gluten free, Vegan)

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Yield: serves 2 - 3Category: Soups/Sides
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This tasty recipe gives humble sprouts an upgrade by using cranberries, pistachios and a splash of red wine vinegar to really jazz them up. The sweetness of the cranberries and the crunchiness of the pistachios add great flavour and texture to this dish.

This recipe has a really festive feel to it and makes a great addition to any Christmas dinner alongside my Buttery Garlic & Thyme Roasted Potatoes and my Mushroom & Chestnut Wellington. However, this recipe can be made whenever sprouts are in season and is not just for Christmas!

This recipe is simple to make and is really versatile as you can susbtsitute some of the ingredients I use for other stuff you already have in your cupboards, meaning it is great to reduce food waste. For example, I use red wine vinegar in this recipe, however, balsamic vinegar also works really well. You could also swap the pistachios for chopped almonds or hazelnuts if you only have those in. If you do follow this recipe and use pistachios you will need unsalted ones. You can use salted pistachios if needed just ensure you remember to reduce the amount of salt you add to this recipe.

I have noted that this recipe provides two to three servings which may seem vague, however, it will all depend on your portion size.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 200g 2 + 1/4 cups brussel sprouts
  • 1 handful pistachios
  • 1 handful cranberries
  • 1/2 handful parsley
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • pinch sea salt

Method

  1. Remove any necessary outer layers from the brussel sprouts and arrange on a baking tray
  2. Drizzle the sprouts with the olive oil, red wine vinegar and sea salt. Move the sprouts around on the tray to ensure they are evenly coated in the mixture
  3. Roast in a preheated oven for thirty minutes at 180 degrees Celsius
  4. Once roasted, tip the sprouts into a bowl
  5. Roughly chop the cranberries, pistachios and parsley and add to the bowl containing the sprouts along with a generous pinch of sea salt
  6. Stir everything together ensuring the ingredients are well combined before serving

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