Brussel sprouts with a dash of pistachios, what a classic recipe!
It’s such a lectin-free staple for me that I often like to have it alongside a holiday meal (with a punch of pomegranate seeds or golden raisins, depending on the holiday or occasion).
Brussel Sprouts with Pistachios
Servings 4
Ingredients
- 1 large bundle Brussel sprouts
- 2 tbsp olive oil
- 1 halve lemon
- 1/4 cup pistachios
- 1 halve red onion chopped
- 2 garlic cloves minced
Instructions
- Heat a pan over medium heat (I like to use my cast iron skillet with this recipe). Drizzle the pan with 1 tablespoon olive oil and roll around to completely coat the pan.
- Cut off the ends of your Brussel sprouts. With chopping, you can do a variety of renditions here, you can halve, quarter or even meticulously de-leaf each sprout (I used to save this technique for holidays but recently found pre-shaved Brussel sprouts at stores). Once chopped place in the heated pan. Turn the heat to medium-high. Stir often.
- While the sprouts cook, chop the onion. I find it helpful to light a candle near my workstation to avoid the onion tears. Works like a charm! Mince up your garlic as well.
- Add the onion to the sprout and generously stir. Add one more tablespoon of olive oil. Squeeze the half lemon over the mixture as well and stir again. Add garlic, pistachios and optional fruit.
- Stir until sprouts are golden and lightly browned, about 15-20 minutes. Remove from heat and salt and pepper to taste.
- *The lemon is enough acidity for the dish, but you can also add a sprinkling of balsamic vinegar for a touch more and added sweetness.
Have fun with this lectin-free recipe! Feel free to mix in other nuts or fruits to add variety to Brussels sprouts.
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