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Brussels Sprouts with Pistachios

7 INGREDIENTS • 5 STEPS • 20MINS

Brussels Sprouts with Pistachios

Recipe

5.0

4 ratings
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.
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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.
author_avatar
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

20MINS

Total Time

$1.01

Cost Per Serving

Ingredients

Servings
2
us / metric
Olive Oil
1 fl oz
Olive Oil
Pistachios
2 Tbsp
Pistachios
Brussels Sprouts
2 cups
Brussels Sprouts
Kosher Salt
1/4 tsp
Kosher Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Unsalted Butter
1 1/2 Tbsp
Unsalted Butter
Lemon
1/2
Lemon

Nutrition Per Serving

VIEW ALL
Calories
282
Fat
25.9 g
Protein
4.5 g
Carbs
11.5 g
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Brussels Sprouts with Pistachios
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author_avatar
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

Cooking Instructions

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step 1
Roughly chop the Pistachios (2 Tbsp).
step 1 Roughly chop the Pistachios (2 Tbsp).
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 5
Transfer to a plate or bowl and serve.
step 5 Transfer to a plate or bowl and serve.

Tags

Appetizers
American
Gluten-Free
Lunch
Low-Carb
Healthy
Shellfish-Free
Dinner
Low-Calorie
Vegetarian
Side Dish
Vegetables
Thanksgiving
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