Sauteed Brussels Sprouts with Lemon and Pistachios

Ingredients for Sauteed Brussels Sprouts with Lemon and Pistachios

• 45ml grapeseed oil

• 1 tablespoon minced shallot

• 12 large brussels sprouts (about 675g), trimmed, leaves separated from cores (about 1200g ), cores discarded

• 90g shelled unsalted natural pistachios

• 2 tablespoons fresh lemon juice

How to make 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.