Sauteed Brussels Sprouts With Lemon And Pistachios Recipes

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SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS



Sauteed Brussels Sprouts with Lemon and Pistachios image

Provided by Dan Barber

Categories     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Pistachio     Fall     Healthy     Low Cholesterol     Vegan     Brussels Sprout     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Steps:

  • 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.

LEMON-PEPPER BRUSSELS SPROUTS



Lemon-Pepper Brussels Sprouts image

Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 7

2 pounds fresh or frozen brussels sprouts, thawed and halved
1 tablespoon butter
1 tablespoon canola oil
3 green onions, sliced
1 teaspoon lemon juice
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

  • In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

  • Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  • Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  • Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS



Sauteed Brussels Sprouts With Lemon and Pistachios image

Make and share this Sauteed Brussels Sprouts With Lemon and Pistachios recipe from Food.com.

Provided by Mom2Rose

Categories     Vegetable

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

3 tablespoons grapeseed oil or 3 tablespoons olive oil
1 tablespoon minced shallot
12 large Brussels sprouts, trimmed, leaves separated from cores and cores discarded (about 1 1/2 pounds)
3/4 cup natural unsalted shelled pistachio
2 tablespoons fresh lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 248.2, Fat 21.1, SaturatedFat 2.3, Sodium 15.9, Carbohydrate 11.9, Fiber 4, Sugar 3.1, Protein 6.6

SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS



SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 5

• 3 tablespoons grapeseed oil
• 1 tablespoon minced shallot
• 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
• 3/4 cup shelled unsalted natural pistachios
• 2 tablespoons fresh lemon juice

Steps:

  • 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.

BRUSSEL SPROUTS WITH PISTACHIOS



Brussel Sprouts with Pistachios image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound Brussels sprouts, trimmed and halved
1 shallot, finely chopped
1 teaspoon finely grated lemon zest plus 2 tablespoons juice
1/2 cup shelled pistachios, finely chopped
Sea salt, for sprinkling

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

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