INGREDIENTS:
2 lb. Brussel Sprouts, small and trimmed
3 Tbs. Vegetable Oil
tt Kosher Salt and Freshly Ground Pepper
3 Tbs. Butter, unsalted
3 Tbs. Pistachios
2 Tbs. Date Molasses or Honey
1 tsp. Honey
1/2 ea Zest of Lime
2 Tbs. Fresh Lime Juice
1/2 tsp. Red Pepper Flakes, crushed
tt Lime Wedges (for serving; optional)
DIRECTIONS:
Place a rack in the lower third of oven; preheat to 450 degrees. 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 browed all over, 5-10 minutes longer. Reduce oven temperature to 350 degrees 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.)
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.
Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.
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 Tbs water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
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.
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.
Hellum's Kitchen 