Brussel Sprouts with Pistachios
Brussel Sprouts with Pistachios
Savor this quick and easy vegetarian recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 1 tablespoon Olive Oil
  • 454 grams Brussels Sprouts, trimmed and halved
  • 1 shallot, finely chopped
  • 1 teaspoon finely grated Lemon zest plus 2 tablespoons juice
  • ½ cup shelled Pistachios, finely chopped
  • Sea Salt, for sprinkling

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

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