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Sauteed Brussels Sprouts with Lemon and Pistachios

Sauteed Brussels Sprouts with Lemon and Pistachios

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  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced shallot
  • 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
  • 3/4 cup shelled unsalted natural pistachios
  • 2 tablespoons fresh lemon juice

Recipe 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.

Reviews SectionThis is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.Jeanie McKevitt AspirasScottsdale06/03/18The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And...why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the coresin the picture, so obviously whoever make the recipe didn't discard them either.