| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1 shallot, finely chopped
- 1 teaspoon finely grated lemon zest plus 2 tablespoons juice
- 1/2 cup shelled pistachios, finely chopped
- Sea salt, for sprinkling
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 177 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 350 mg |
| Serving Size | 1 of 4 servings |
| Calories | 177 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 350 mg |
Reviews
This recipe was easy to make and delicious. The dish compared to a similar dish we ate out at a fine local restaurant. Thanks.
We made this for Thanksgiving yesterday and everyone loved it including the two of us that do not do brussels sprouts! The pistachios were an awesome addition.. This will definitely go in my active veggie recipe list!
I used to dislike Brussels sprouts, and still do if they’re not cooked right. Made these for Thanksgiving and they were quite tasty; a great addition to the meal. The recipe is so simple and quick, I waited until everything else was ready to eat before I put these in the skillet so they came to the table at the perfect temperature. The Brussels sprouts I bought were a bit larger than I typically like, so I sliced them in fours after discarding the stump and the outside loose leaves.
The pistashios clumped together and made a mess of everything. Maybe toasting the nuts then sprinkling over the sprouts before serving. Or maybe using almonds instead.
Tried this thanksgiving and I was more than surprised how good this was !
This recipe was delicious! I especially liked the Pistachios in the mix!