Thanksgiving Sides: Brussels Sprouts With Pistachios and Lime

When you think about Thanksgiving, you probably think about turkey and stuffing and, obviously, pie. Well, multiple pies. But the perfect Thanksgiving meal needs something green to balance out the plate, so we found our favorite vegetable recipe. It’s flavors mix perfectly with all the Thanksgiving classics, and it’s refined enough to wow the whole family. 

Here’s how to make Brussels sprouts with pistachios and lime, from Bon Appetit.

PREP TIME: 15 minutes / COOK TIME: 45 minutes

TOTAL TIME: 60 minutes



  •   2 lb. small Brussels sprouts, trimmed
  •   3 tbsp. vegetable oil
  •   Salt and pepper to taste
  •   3 tbsp. unsalted butter
  •   3 tbsp. raw pistachios
  •   2 tbsp. date molasses or honey
  •   1 tsp. honey
  •   Zest of ½ lime
  •   2 tbsp. crushed red pepper flakes
  •   Lime wedges for serving

“Step 1

Place a rack in the lower third of the oven; preheat to 450°. Toss Brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast Brussels sprouts on a rimmed baking sheet 15 minutes, then shake the baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes. Reduce oven temperature to 350° and roast another 10 minutes. Shake the baking sheet again, then roast Brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer.

Step 2

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Step 3

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Step 4

Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add Brussels sprouts; toss to coat. 

Step 5

Transfer Brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over Brussels sprouts. Serve with lime wedges if desired.”

Adding some green to your plate is a Thanksgiving necessity, and these Brussels sprouts are so good you’ll probably go back for seconds.