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Clean Plate: Roasted Brussels Sprouts with Pistachio Butter and Lemon


  Think back to a particularly great birthday, when you perhaps only wanted one gift, but wanted it badly. Maybe it was something you had your eye on for quite some time, but you knew being patient would work in your favor. And, on your special day, you finally get it, and it’s just as amazing as you thought it would be. Those same feelings, of being a kid on their most memorable birthday, sum up how I feel about my brand new dishwasher.

   I realize it’s not a necessity. My husband and I have made it this far without one and even had a reasonable system when it came to sharing dish duty. But with a schedule that revolves around a toddler, and days away from welcoming a new baby, I can already see how it will have an incredible impact on our daily lives. In just the short time we’ve had it, cleaning up after meals is a breeze; we have more time to spend as a family after dinner; and we’re not too exhausted to have an adult conversation after putting away toys, corralling a toddler for bedtime, and washing dishes.

   Our new addition – the dishwasher, not the baby – required a fair bit of research, parting with unused kitchen items to make some space for the new appliance, and a visit from an electrician and a plumber. And, just like a kid counting down the days until their birthday, being patient certainly paid off, and I feel like it’s a new toy I want to play with all the time.

   Since I’m a May baby, though, I guess it was more like Christmas in July.Brussels Sprouts pistachio lemon

Roasted Brussels Sprouts with Pistachio Butter and Lemon

1.5 to 2 lbs fresh Brussels sprouts, trimmed and halved

3 tablespoons olive oil

¾ cup pistachio butter, available at Green Aisle grocery, on Girard Avenue

Zest and juice from one large lemon

Sea salt

Preheat oven to 425 degrees. In a large bowl, toss Brussels sprouts and olive oil. Pour onto one large baking sheet (use an additional sheet if it seems crowded). Bake for 25 to 30 minutes, flipping the Brussels sprouts about half way. In another large bowl, whisk together pistachio butter, lemon juice and lemon zest. Add hot Brussels sprouts to mixture and toss until evenly coated. Season with sea salt and serve warm. 

Congratulations to Casey Ann and her husband on having their second child last week.

Clean Plate will be on a short hiatus while Casey gets some special mommy time with the newest addition to her family. We wish the Becks all of the best and can’t wait for the recipes to return soon!•

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