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
Ingredients
- 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 shelled toasted, roughly chopped unsalted pistachios, 80 mL
- Salt and ground black pepper to taste (optional)
Instructions
- In pot of boiling water, blanche Brussels sprouts for 1 minute; drain and pat dry. Set aside.
- 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.
- Remove from heat, toss in toasted pistachios, and transfer into a serving dish. Top with lemon zest.