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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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Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
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.
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
as needed
Kosher Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Unsalted Butter
4 tsp
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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Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
Cooking InstructionsHide images
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 (as needed) 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 (as needed) 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 (4 tsp) 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 (4 tsp) 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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