Crispy Brussel Sprouts with Lemon and Pistachios
Sauteed Citrus Brussel Sprouts with lively lemon zest and toasted 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.
Notes
* Cooking time may very slightly if your Brussel sprouts a on the bigger side. Keep an eye on them.