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I love the holidays for many reasons: being surrounded by family, the festive air in Amsterdam, but most of all, for having a wonderful excuse to be in the kitchen! One of my biggest dilemmas is creating delicious, fresh and new side dishes that celebrate just as much as my mains. I’ve always been a big fan of Brussels sprouts, but never thought they could be presented to the level of being suitable for a holiday dinner table. Until now!
Brussels Sprouts with Pistachio, Cranberry and Parmiggiano
Cut each Brussels sprout in half through the root, then slice thinly.
Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the sliced red onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
Stir in the chopped pistachios, dried cranberries, Parmesan cheese and pepper. Taste and season with additional salt, if desired.
Transfer to a serving dish and keep warm until ready to serve.