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    You are in: Home / Recipes / Herb-Pistachio Brussels Sprouts Recipe
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    Herb-Pistachio Brussels Sprouts

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     1 Total Reviews

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    • on October 28, 2009

      What a fabulous way to prepare Brussels sprouts!! The flavors and textures work perfectly together, and the end result is totally delicious! I scaled the servings down to one (DH isn't a Brussels sprouts fan); used 18 frozen petite Brussels sprouts (briefly cooked, then drained--I didn't have any fresh ones), a 50/50 mix of butter and olive oil, and part of a scallion for the onion. When everything was cooked, I put it on top of an al dente serving of whole wheat pasta (farfalle) and added the garnishes. It made a great lunch! Next time I'll try to make this with fresh Brussels sprouts, as I'm sure that's better, but it really is quite good even with the frozen kind. This recipe is definitely a keeper! Thanks for sharing it, La Dilettante!!

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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
    90%
    Total Fat 14.0 g
    21%
    Saturated Fat 7.6 g
    38%
    Cholesterol 30.5 mg
    10%
    Sodium 2.3 mg
    0%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.7 g
    3%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    Brussels sprouts

    Detailed Nutrition Values About Nutrition Info

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