Something Old is New Again!

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Brussels Sprouts hit the culinary scene in a big way a few years back like bacon did. Everything and everyone had Brussels sprouts on their menu and in every dish it seemed.  I have to admit, I tired of these little gems. This recipe adds some Asian flavors to this traditional side dish by coating Brussels sprouts in a delicious flavored butter. The heady aroma of saffron and delicate nuttiness of pistachios are perfect with this sprout recipe, while a sprinkling of chilli flakes adds a little heat helping revive a delicious side dish.

Saffron and Pistachio Butter Brussels Sprouts

Serves 2

Total time:  25 minutes

Ingredients

8 oz of Brussels sprouts

2 tbsp of salted butter, softened

1 handful of pistachio nut

1/2 tsp chilli flakes

1 pinch of saffron

1 tbsp of hot water

Directions

Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios.

Add the pistachios to a food processor and pulse until finely ground.

Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender.

Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined.

Place a pan on a moderate heat and add the cooked sprouts. Spatula in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts.

Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot.

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