1/1 Photo of Herb-Pistachio Brussels Sprouts
La Dilettante's Note:
Needing a good autumn green veggie to go with the classic spaghetti-and-tomato-sauce for tonight's supper, I searched on this site and found John Skrable's "Brussels Sprouts Americano"...I gave it a good rating, but made so many changes that I decided I'd post my own!! Now, I came late to Brussels sprouts in life...school cafeterias and my own mother boiled the poor little cruciferous things to MUSH, and, ugh. I've discovered they're so very delicious if a little "crunch" remains. So, I don't pre-boil or blanch. Try this---you'll like it (I hope!) Side note: I don't make this in large batches, as it sort of loses its fresh "oomph" when reheated the next day. Hence the smallish quantity.
My Private Note
Units: US | Metric
- 1Cut tough stem end off sprouts, and slice each sprout in half.
- 2Heat butter in skillet, and saute' onion and garlic until soft. Add sprouts and toss well to coat. Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes).
- 3Serve with a sprinking of pistachio nuts and Parmesan.
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Nutritional Facts for Herb-Pistachio Brussels Sprouts
Serving Size: 1 (30 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 139.5
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 7.6 g
- Cholesterol 30.5 mg
- Sodium 2.3 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.9 g
- Sugars 0.7 g
- Protein 1.4 g
The following items or measurements are not included: