These easy to make Mini Pistachio Nut Roasts are packed with tons of festive flavours and textures. Made with pistachios, chestnuts, and cranberries, this is an excellent choice who cannot enjoy or opt out a meat meal. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack!
Hello everyone! I hope you are enjoying your weekend.
It’s been raining cats and dogs (No worries, Daisy and Dar are perfectly fine…well, except for the Daisy being grumpy because of not able to enjoy outside!) this weekend in Nova Scotia. On Saturday we had a wonderful lazy day home. No even cooking and photographing for me. I am starting to feel that lazy holiday vibe, and I am excited about it!
Mini Pistachio Nut Roasts
I know you’re probably enjoying holiday baking these days. But let me please interrupt you with another savoury recipe – these bundt -shaped Mini Pistachio Nut Roasts! No one will argue that cookies and eggnog are essential holiday foods; however, we shouldn’t forget about some nutritious. And these little bites despite the size are packed with protein, fiber, and healthy fats. Excellent addition to your dinner table or just a healthy snack!
Besides other abovementioned ingredients, it is infused with rosemary and nutmeg. Could you imagine all those fabulous flavours that will fill your kitchen when you are baking them?
More Meatless Festive Recipes
Holiday Recipes for Meat Lovers
I hope you like these Mini Pistachio Nut Roasts, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Mini Pistachio Nut Roasts
18-24
servings30
minutes50
minutesThese easy to make Mini Pistachio Nut Roasts are packed with tons of festive flavours and textures. Made with pistachios, chestnuts, and cranberries, this is an excellent choice who cannot enjoy or opt out a meat meal. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack!
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Ingredients
1 medium onion, sliced
2-3 garlic cloves, minced
1 tbsp. olive oil
300 gr. cooked and peeled chestnuts, chopped
1 tbsp. fresh rosemary, minced
1 tbsp. Italian herbs seasoning
1/2 tsp. salt
1/2 tsp. chipotle powder
1/2 to 2/3 tsp. freshly grated nutmeg
1/2 tbsp. smoked paprika
~1/2 cup water or broth (vegetable for vegetarian version)
250 gr. baked butternut squash or other pumpkin
1 to 1 and 1/3 cup unsalted pistachios (If using salted, start with 1/4 tsp. and then adjust the seasonings)
1/4 + 2 tbsp. cup dried cranberries
1 egg
1-2 tbsp. instant polenta (cornmeal)
Directions
- In a pan heat the olive oil over low-medium heat and cook the onions and garlics, for about 7 minutes until soft and translucent but not brown.
- Add the chestnuts, herbs, seasonings, and 2-3 tbsp. of water or broth. Simmer 5-7 minutes.
- In a food processor combine the butternut squash, 2/3 of the onion-chestnut mixture, 1/2 cup of the pistachios, 1/4 cup of the cranberries, and 1/4 cup of broth or water. Process until resembles puree (Pausing and scraping the sides if necessary.) Try and adjust the seasonings.
- Add the remaining onion mixture, 1/2 cup of the pistachios, and 2 tbsp. of the cranberries. Pulse just 2-4 more times, for the added texture.
- Transfer the mixture into a ball. Add the egg and one tablespoon of the cornmeal (polenta), mix with a spoon. If the mixture a tad thin, add another spoon of cornmeal.
- Preheat oven to 180 degrees C (360 degrees F). Lightly grease the Bundt pans with the cooking spray.
- This step is optional, and you can skip it. In a processor pulse the additional 1/3 cup of pistachios until roughly chopped. Sprinkle the bottom of molds with the pistachios. 1/3 cup of pistachios should be enough for at least a half of the roasts. You can grind more nuts if desired all roasts sprinkled with the pistachios.
- Take some of the mixture and fill the molds, pressing gently with a spoon or even better – palm. (If you find the mixture is too sticky, dampen the spoon or palm.) In my case, I used about 2 tablespoons (~35-40 gr.) of the mixture per each mold, but that will depends on the size of your molds. I got 23 mini bundt roasts.
- Bake for 25-30 minutes (Adjust the time if using bigger molds) then broil for a minute, if desired.
- If desired, serve the mini roasts with cranberry sauce, sour cream, and other condiments. The will be fine refrigerated for up to a week. They will get a bit too soft / soggy after a day or two, but that’s east to fix. Â Just preheat the oven to ~400 degrees F, place them onto a baking sheet, and pop in the oven for 2-3 minutes, then remove and cool a bit before serving. Enjoy!
We have hit full-on lazy mode here right now, too! I’m ready to sit on the couch by the fire and watch Robbie open presents. :-) These nut roasts sound fantastic. I’ve never made a nut roast, but it sounds like something I would really enjoy!
They look elegant indeed, never had anything like this, I am so excited on what you are serving your friends and family this Christmas, all your creations are amazing
I am blown away with this meatless recipe. Not only does it look beautiful, it sounds absolutely delicious too. So perfect for the holidays.
What a great way to get some extra protein! These sound yummy!
I love these! You made them so pretty and appealing. Back in my hippy days in Southern California, nuts were the base of many a dish. Buckwheat groats, too. Which is why I’m not a buckwheat fan much these days! But I absolutely love your ingredients. Thanks!
This is really interesting. I don’t think I’ve ever had anything like it, which is a plus in my book, because I love an adventure.
I love that you have turned a regular nut roast into those mini bundt cakes. Easier for portion control and something deliciously different! Definitely a winner!