Advertisement

Pistachio Brussels sprouts

Time 30 minutes
Yields Serves 8
Pistachio Brussels sprouts
1

Rinse the Brussels sprouts well to remove any grit. Trim the bottoms and peel off as many leaves from each sprout as you can, trimming a little more to release more leaves. Slice the inner cores into fine shreds.

2

Add the salt and sprouts to a pot of boiling water; cook until tender, 3 to 5 minutes.

3

Drain the sprouts well; transfer to a serving bowl lined with paper towels and pat dry. Remove and discard the towels.

4

Toss with the lime juice; add the pistachio oil and pepper to taste. Sprinkle with the pistachios; serve warm or at room temperature.

Find pistachio oil at well-stocked markets or specialty markets.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.