Sautéed Brussels Sprouts with Lemon and Pistachios
1 lb Brussels sprouts, trimmed and cut in half (or quarters if large) 1 shallot or small onion, peeled and thinly sliced 1 Tbsp avocado oil or vegetable oil Juice and zest of 1 lemon 1 tsp onion powder 1/3 cup (80 mL) shelled, toasted, roughly chopped unsalted pistachios Salt and ground black pepper, to taste (optional)
Servings
6
Servings
6
Ingredients
  • 1lb Brussels sproutstrimmed and cut in half (or quarters if large)
  • 1 shallot or small onionpeeled and thinly sliced
  • 1 Tbsp avocado oil or vegetable oil
  • Juice and zest of 1 lemon
  • 1tsp onion powder
  • 1/3cup shelledtoasted, roughly chopped unsalted pistachios, 80 mL
  • Salt and ground black pepperto taste (optional)
Instructions
  1. In pot of boiling water, blanche Brussels sprouts for 1 minute; drain and pat dry. Set aside.
  2. 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.
  3. Remove from heat, toss in toasted pistachios, and transfer into a serving dish. Top with lemon zest.