Charles’ Colorado Brussel Sprouts

Several years ago, Charles was on a business trip to Colorado doing a series of videos for Craftsy. He had this dish several times while he was there – being celiac, he can’t easily eat in a restaurant. This dish was made for him at a restaurant while he was on his trip and the recipe was shared with him. It has become an amazing family favourite – it is often eaten on special occasions – but, it could easily be a meal on its own.

Serves 6

28-30 brussel sprouts, trimmed and halved
1/2 cup shelled/chopped pistachios
2 tart apples, peeled, thinly sliced
fresh rosemary, finely chopped
1/2 cup of creme fraiche
2 1/2 cups of apple juice/cider
pinch of sea salt
2 tablespoons sherry vinegar
salt and pepper
vegetable oil for frying

Reduce cider to 1/4 up syrup.
Toast pistachios for 10 minutes, combine with sea salt and rosemary
Bring oil to 350 F (also can be done in air fryer at 400 F) – fry until outer leaves are golden brown.
Toss the sprouts in sherry vinegar, season with salt and pepper (don’t over fry).
Plate 2 tablespoons creme fraiche and drizzle with reduction.
Arrange the sprouts on the creme, top with apples and drizzle with cider reduction.
Sprinkle liberally with pistachio mixture.

Written by Pam