Recipe and food styling by Michelle Rabin | Photography by Paul Buceta
People who love Brussels sprouts really, really love them. And we can see why. The mild bitterness of this little cabbage pairs with a variety of flavors, from sweet raisins and figs, to acidic balsamic vinegars, and they’re the perfect companion to seafood, beef and of course, turkey. Good news for health buffs, they’re also one of the most nutrient dense foods in the produce aisle, crammed with vitamins C and K, high in folate, and only about 50 calories per cup.
Try them roasted or fried, like in this festive recipe, sprinkled with buttery pine nuts and salty capers, for a healthful side dish that will make your main jealous.
Brussels Sprouts with Capers, Golden Raisins and Pine Nuts
Prep Time: 10 minutes • Total Time: 20 minutes • Makes 4 servings
• 4 cups Brussels sprouts, trimmed
• 1/4 cup pine nuts
• 1 Tbsp EVOO
• 2 Tbsp apple cider vinegar
• 2 Tbsp cup grainy Dijon mustard
• ½ tsp salt
• 1/3 cup raisins
• 3 Tbsp capers
• ½ cup parsley
1. Bring a large pot of water to a boil. Boil Brussels sprout until bright green and slightly tender, about 5 minutes.
2. Strain through a colander and run cold water over Brussels sprouts.
3. Cut Brussels sprouts in half and set aside.
4. Heat a large pan over medium and add in pine nuts. Toast pine nuts until they are golden and fragrant, about 3 minutes, shaking the pan often.
5. Remove pine nuts from pan and increase heat to high. Add in oil, then Brussels sprouts. Fry it until golden brown, about 5 minutes, stirring often.
6. Add vinegar, mustard and salt to Brussels and stir until evenly coated.
7. Lower heat to medium. Add raisins, capers, parsley, and pine nuts to Brussels sprouts. Stir until mixture is warmed through and raisins are plump, about 2 minutes. Serve immediately.