If you love Brussel Sprouts you are going to love these crispy Brussels sprouts with added zing from lemon juice and lemon zest. Sauteing Brussels sprouts will give them a caramelized and charred flavor and keep the texture crispy. The lemon really livens up these amazing little cabbages. The toasted pistachios add a layer of nutty crunch to every bite. They are a perfect side dish addition to your dinner.
Sauté vs. Roasting
For this recipe we sauteed the brussels sprouts instead of roasting them in the oven. I would recommend sautéing or roasting Brussels sprouts. Either of these cooking methods will give you the best caramelized flavor and crispy texture and I like them equally. However, for this recipe we recommend sauteing Brussels sprouts.
Roasting is a little bit easier because you simply prepare the Brussels sprouts and place them in the oven to roast. Sautéing requires a bit more attention and time since you have to stand over them and actually cook them, turn them and keep an eye on them while they are cooking.
The main difference between sauté vs. roasting is the texture and color. Roasting the sprouts will cook them through more and therefore they will be softer in texture and lose their vibrant green color. Sautéing will brown them on the side that is directly on the pan and give them color in those areas, leaving some parts of the sprout green. In turn, these parts of the sprout will remain less cooked and maintain a crunchier texture.
How to make crispy Brussels sprouts
Ingredients:
Brussel sprouts – cut in half
toasted unsalted, shelled pistachios
light olive oil – or vegetable oil
Juice of one small lemon
Zest of one small lemon
teaspoon onion powder
teaspoon sea salt and black ground pepper
Directions:
- Heat oil in a large skillet or sauté pan over medium-high heat. Once hot, add the Brussel sprouts. Carefully, shake pan so most cut sides of sprouts facing down in the oil. Cook undisturbed for about 5 minutes, until cut sides of sprouts become caramelized.
- Stir and continue to cook until sprouts have taken on a caramelized color and start to char. Cook for another 5 minutes or so until they are tender. Season with lemon juice, onion powder, salt and pepper. Stir and cook another minute.
- Remove from heat, toss in toasted pistachios and transfer into a serving dish. Top with lemon zest.
** Cooking time may very slightly if your Brussel sprouts a on the bigger side. Keep an eye on them.
Crispy Brussels Sprouts with Lemon and Pistachios
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Crispy Brussel Sprouts with Lemon and Pistachios
Ingredients
- 1 pound Brussel sprouts – cut in half
- ⅓ cup toasted unsalted shelled pistachios
- ¼ cup light olive oil – or vegetable oil
- Juice of one small lemon
- zest of one small lemon
- ½ teaspoon onion powder
- ¼ teaspoon sea salt and black ground pepper
Instructions
- Heat oil in a large skillet or sautee pan over medium-high heat. Once hot, add the Brussel sprouts. Carefully, shake pan so most cut sides of sprouts facing down in the oil. Cook undisturbed for about 5 minutes, until cut sides of sprouts become caramelized.
- Stir and continue to cook until sprouts have taken on a caramelized color and start to char. Cook for another 5 minutes or so until they are tender. Season with lemon juice, onion powder, salt and pepper. Stir and cook another minute.
- Remove from heat, toss in toasted pistachios and transfer into a serving dish. Top with lemon zest.
