There was a time that Brussels sprouts was boiled and served with butter. But with the immense nutritional value it offers, leave it to Chef Marvin to find a why to make it a new yummy tradition.
Total Time
20min
5.0
4 Ratings
Author: Sam Marvin
Servings:
2
Ingredients
•
1
fl oz
Olive Oil
•
2
Tbsp
Pistachios
•
2
cups
Brussels Sprouts
•
1/4
tsp
Kosher Salt
•
1
pinch
Ground Black Pepper
•
1 1/2
Tbsp
Unsalted Butter
•
1/2
Lemon
Cooking Instructions
1.
Roughly chop the Pistachios (2 Tbsp).
2.
Slice off the stems of the Brussels Sprouts (2 cups). Begin pulling away the brussels sprout leaves and place them in a bowl. You will only need the brussels sprout leaves, so discard the cores and any damaged outer leaves.
3.
In a saute pan over medium heat, add the Olive Oil (1 fl oz), brussels sprouts, chopped pistachios, Kosher Salt (1/4 tsp) and Ground Black Pepper (1 pinch). Saute until leaves begin to soften but are still bright green, about 2 minutes.
4.
Add the Unsalted Butter (1 1/2 Tbsp) and melt to coat the brussels sprouts. Squeeze the Lemon (1/2) and toss the lemon juice with the brussels sprouts.
5.
Transfer to a plate or bowl and serve.
Nutrition Per Serving
CALORIES
282
FAT
25.9 g
PROTEIN
4.5 g
CARBS
11.5 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
