Sprouts with a difference: caramelised brussels with pistachios

My husband Craig always loved a brussel sprout, but I wasn’t a big fan. That was until I tried them accompanied with flavours that take away their bitterness - like cooking with marmite!

I’ve developed this recipe with Christmas in mind, but it works well on its own at any time that the humble brussel is in season!

I’ve also adapted this for an airfryer for minimum mess and maximum flavour, but it can just as well be done in a pan (with continuous stirring).

Ingredients

• 1 kg of brussels sprouts (trimmed and halved)

• 2 tablespoons (tbps) vegetable oil

• 3 tablespoons (tbps) liquid seasoning* (or 1½ tbsp Marmite mixed with 1½ tbsp hot water)

• 3 tablespoons (tbps) raw pistachios

• 1 tablespoon (tbps) honey (optional)

• ½ tablespoon (tbps) lime zest (optional)

• ½ teaspoon (tbps) fresh lime juice (optional)

• 2 tablespoons (tbps) dried cranberries (optional for that Christmas flavour)

• Grated parmesan and/or crushed red chili flakes (optional)

*Liquid seasoning could be Maggi Arome, Knorr Viandox or you can make your own by mixing: soy sauce and worcestershire sauce in equal quantities.

Recipe

1. Toss brussels sprouts and oil in a the airfryer (or baking tray if using an oven) to coat and add the liquid seasoning. Roast (or airfry if you don’t have this option available) brussels sprouts for 15 minutes (or 25 minutes if using an oven), then shake to loosen them.

2. Continue to roast brussels sprouts until the tip of a small knife easily slides through (total cook time will be around 35–45 minutes).

3. Crush the pistachios and add them to the brussel sprouts, stirring often, until nuts are starting to turn brown.

4. Add the (optional) honey, and lime juice to the sprouts and pistachio mixture, and add 1 tbsp. water and stiring to emulsify, scraping up browned bits with a wooden spoon. Add the (optional) chopped cranberries and cook for a further 5 minutes

5. Transfer brussel sprouts to a platter. Toss (optional) lime zest and red pepper flakes in a small bowl to combine and scatter over brussels sprouts. Serve with lime wedges if desired.

I tend to burn courses once guests arrive but with this recipe you can easily cook for a little less (say 2 minutes) then reheat in the airfryer (or microwave which isn’t quite as good but is still passable) so that you don’t have to worry about getting distracted by guests!

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, Emma works with the Dordogne-based animal charity, Phoenix Association.