PISTACHIO CRABAPPLE BRUSSELS SPROUTS
(Makes 2 to 3 servings)
16 Brussels Sprouts, washed and trimmed
1 tablespoon (15 ml) canola oil
1 tablespoon (15 ml) balsamic vinegar
1/3 cup (80 ml) pistachio nuts
2 tablespoons (30 ml) Appleflats crabapple jelly
Cut the Brussels sprouts in half. Set aside.
Place the canola oil in a medium-size frying pan over medium-high heat. When the oil is heated, add the Brussels sprouts.
Stir to coat the Brussels sprouts with oil. Turn the Brussels sprouts cut side down.
Once the Brussels sprouts are browned on the cut side, turn them over then stir occasionally until tender.
Turn the heat to low and add the balsamic vinegar. Stir to coat each Brussels sprout.
Add the pistachio nuts. Stir to coat the nuts with the balsamic vinegar.
Add the crabapple jelly. Stir until the jelly has melted and the nuts and Brussels sprouts are coated with the jelly.
Serve immediately or set aside to reheat when needed.
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