Brussels Sprouts with Maple and Pistachio

500g brussels sprouts, washed, trimmed and cut in half
1/3 cup olive oil
1/2 cup pistachio nuts, shelled
kosher salt and black pepper
balsamic vinegar or maple syrup

Preheat the oven to 200 degrees celsius (fan-forced).

Place the sprouts on a baking tray, some of the leaves will be loose, throw these onto the baking tray as well.

Pour over the olive oil, 1 tsp salt (add more or less to taste) and freshly ground black pepper to taste. Toss this mixture with your hands to coat. Spread the mixture into a single layer.

Bake the sprouts for 20 minutes.

Remove from the oven and add the pistachio nuts.

Return to the oven and bake for another 10 minutes.

Remove from the oven and pour over 1-2 tbs balsamic vinegar or maple syrup.

Toss to combine. Serve warm.

Try this with 8 halved baby potatoes added. You will need to cook for 30 minutes before adding the pistachios and then once you have added the pistachios, cook for an additional 10 minutes as above.

Try this with brocollini, sliced thinly added to the sprouts.