Dennis Huber
Brussels sprouts are an autumn staple in our family, and this version offers the added zing of lemon juice and lemon zest. Sautéing Brussels sprouts gives them a caramelized flavour and maintains a crispy texture, while the toasted pistachios add a layer of nutty crunch to every bite. Plus, these nutritious little cabbages are a great source of vitamins C and K and fibre!
Variation is key
Cooking time may vary depending on the size of your Brussels sprouts, so be sure to keep an eye on them. Try experimenting with flavours and textures by substituting or adding garlic powder, cayenne pepper, and other spices you like, or by replacing the chopped pistachios with slivered almonds or pecans. I find that zaatar goes particularly well in this dish!
Sautéed Brussels Sprouts with Lemon and Pistachios
Ingredients
- 1 lb (454 g) Brussels sprouts, trimmed and cut in half (or quarters if large)
- 1 shallot or small onion, peeled and thinly sliced
- 1 Tbsp (15 mL) avocado oil or vegetable oil
- Juice and zest of 1 lemon
- 1 tsp (5 mL) onion powder
- 1/3 cup (80 mL) shelled, toasted, roughly chopped unsalted pistachios
- Salt and ground black pepper, to taste (optional)
Directions
01
In pot of boiling water, blanche Brussels sprouts for 1 minute; drain and pat dry. Set aside.
02
In large skillet or sauté pan, heat oil over medium-high heat. Once hot, add blanched Brussels sprouts. Carefully, shake pan so cut sides of sprouts face down. Cook undisturbed for 4 to 5 minutes, until cut sides of sprouts begin to caramelize. Add sliced shallots; stir and continue to cook until sprouts are completely caramelized and shallots are translucent. Cook for another 4 to 5 minutes, or until sprouts are tender. Season with lemon juice, onion powder, and salt and pepper, if using. Stir and cook another 30 to 60 seconds.
03
Remove from heat, toss in toasted pistachios, and transfer into a serving dish. Top with lemon zest.
