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Roasted Brussels Sprouts With Pistachio and Shallot

Roasted Brussels Sprouts With Pistachio and Shallot



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Ingredients

  • 3 Cups Brussels sprouts, cleaned and halved
  • 1 Cup shallots, peeled and sliced
  • 1/2 Cup raw pistachios, shelled
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon sea salt
  • 3 Tablespoons olive oil
  • Pinch of chile flakes (optional)
  • 3 Tablespoons sherry wine (or vegetable stock, if omitting alcohol)

Directions

Preheat oven to 350 degrees F. Combine Brussels sprouts, shallots, and pistachios in a bowl and toss with spices, olive oil, and wine.

Roast ingredients on sheet pan for 20 to 30 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

Tip: For a little extra sweetness, sauté the shallots lightly in part of the olive oil before roasting them with the Brussels sprouts.

Nutritional Facts

Servings4

Calories Per Serving243

Folate equivalent (total)62µg15%


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.


Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

How would you rate Sauteed Brussels Sprouts with Lemon and Pistachios ?

This is the same picture as "Lemony Brussels Sprouts Bacon and Breadcrumbs". However, I remember making this many years ago and it is very, very good. I'm going to make it again this week.

The picture does not look anything like the recipe would look if you follow the directions. I don't see any pistachos, unless they are superfinely chopped, which the recipe doesn't tell you to do. And. why would you "discard the core" of the brussel sprouts! That's the best part, and you can see the cores in the picture, so obviously whoever make the recipe didn't discard them either.