Brussels Sprouts With Apricot And Pistachio

Remember when Brussels sprouts were the overcooked, undesirable food your grandma made you eat?

I don’t. I like them! (just not overcooked!)
Brussels Sprouts With Apricot And Pistachio

They’ve been the cool kid for so long now. I’d say they are even more cool than kale. At least they’ve stood the test of time (the last few years) and slid under the scrutiny radar, while kale has a bad rap as the overly-used health food.
That being said, they always make my Thanksgiving table in some form or another. I make them differently every year, and find they’re the perfect green vegetable to pair with the other sides.

Pair away.



5 from 1 vote
Brussels Sprouts With Apricot And Pistachio
Work Time
30 mins
Total Time
30 mins
Save time on Thanksgiving by blanching Brussels sprouts up to two days beforehand.
  • lbs Brussels sprouts stems trimmed
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1/3 cup shelled pistachios coarsely chopped
  • ¼ cup dried apricots finely diced
  1. Bring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 min; drain. (If making ahead, cool sprouts in ice and water, drain and store, wrapped, in the fridge until ready to use.)
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched the sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios.

Brussels Sprouts With Apricot And Pistachio



Recipe by Tara Bench
Original published in
Ladies’ Home Journal Nov 2009
Photography Miki Duisterhof
Food Styling Jee Levin
Prop Styling Jen Everett



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