Sauteed Brussels Sprouts with Lemon and Pistachios

Sauteed Brussels Sprouts with Lemon and Pistachios
Sauteed Brussels Sprouts with Lemon and Pistachios
A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Pistachio Fall Healthy Low Cholesterol Vegan Brussels Sprout Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 3 tablespoons grapeseed oil
  • Carbohydrate 17 g(6%)
  • Fat 14 g(22%)
  • Fiber 7 g(27%)
  • Protein 8 g(15%)
  • Saturated Fat 2 g(8%)
  • Sodium 33 mg(1%)
  • Calories 206

Preparation Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

Preparation Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

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