Pistachio Brussels sprouts

Time 30 minutes
Yields Serves 8
Pistachio Brussels sprouts

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.


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


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


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.

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