Brussels Sprouts with Pistachios Print Recipe Print Recipe

{Photographed by With Style and Grace}

This is the recipe you make for the non-brussels spouts eaters. No joke, if the store hadn’t run out of brussels spouts we would have made this every night for dinner. I was originally drawn to this recipe because it didn’t require butter and/or pancetta, ingredients that are typically paired with brussels sprouts. I’m not sure what’s more shocking to you  1. that a grocery store could run out of brussels sprouts or 2. that I don’t like butter & pancetta with my vegetables. And you thought I lived a normal life, why? Anyways, this recipe the perfect side dish for Holiday entertaining or even a causal night in.

A few alternatives – pine nuts instead of pistachios and olive oil instead of grapeseed oil.

This recipe is quick, easy, healthy, vegetarian, and low calorie.

Sauteed Brussels Sprouts with Pistachios and lemons

{Recipe adapted from Epicurious}


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


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. Enjoy!

{Photographed by With Style and Grace}

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  • Kasey

    Looks and sounds delicious! I’m always on a mission to transform people’s opinions about sprouts 🙂