These roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing. Of course, it gets even better when you coat them in a date molasses–brown butter glaze. Typically made from dates and nothing else, date molasses has a thick consistency and brings a deep, fruity sweetness and a bit of tartness. The Test Kitchen likes Al Wadi Al Akhdar brand or Just Date Syrup. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.
Recipe information
Yield
8–10 servings
Ingredients
2
3
3
3
2
1
2
½
Preparation
Step 1
Place a rack in lower third of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes).
Step 2
Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.
Step 3
Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.
Step 4
Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
Step 5
Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.
Step 6
Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.
How would you rate Brussels Sprouts With Pistachios and Lime?
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Reviews (45)
Back to TopNever in my life that I can brag about a salad-ish dish to everyone. I got people ask me to make this dish on Thanksgiving, Christmas or any gathering. This is easy to make, very quick, can make ahead and easily impress a crowd. I usually make the dressing a head and put it in the fridge and heat it up later. Sometimes I found myself make roast a small batch of brussels sprouts and eat it as a single serving with the dressing. I am forever thankful for this recipe and 100% recommend you to make this.
Anonymous
Vancouver, BC
12/8/2022
Can the whole recipe made before hand and then just reheated the next day? because I’m not going to be able to have access to the oven… thanks
Anonymous
Portland, Oregon
11/24/2021
Just ate it and it was delicious. I baked flounder fillets in the oven when I turned the Brussels sprouts down to 350. Highly recommend!
Anonymous
Americus, Georgia
11/6/2021
I am obsessed with Brussels sprouts. This is a brilliant version and one that I will use again. Thanks to CHRISTINA CHAEY AND CLAIRE SAFFITZ! I did use real maple syrup instead of molasses, I smashed the BSprouts to get more crunchy texture (works!). had to use lemons which was fab, but will use key limes next time. Also love the pistachios, I also love walnuts with BSprouts. And loved the chili peppers. Perfect flavors. I think people who need to make adjustments should go ahead and do it, don't wait for someone to write in the recipe::: NUM NUM NUM
Cyatso
Houston, TX
5/2/2021
Our new family favorite. This is a huge crowd pleaser whether you are a brussel sprout fan or not.
Joyousami
Huntington Beac, CA
12/27/2020
The flavors are good overall, but there are better recipes for this ingredient on Bon Appetit. The glaze detracts from all the good crispiness (some reviewers suggest not using all the glaze, so maybe try adding the glaze to the sprouts to taste instead of following the instructions), but if you like softer sprouts this will definitely speak to you. I don't think the topping added much - maybe the pistachio crunch has to make up for what's lost in the sprouts. Raw red pepper flakes on top, where every now and again you get a bunch of spice on one spot of your tongue, doesn't work as much as warming them in the glaze could have.
Bree
Houston, TX
12/26/2020
Best brussel sprouts I have ever made or eaten! So yum! Can't wait to make it for Christmas again.
Anonymous
Toronto, Canada
12/22/2020