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Vegetables, Vegetarian

Pistachio Brussels sprouts

LIKE any child of the '50s, I have warm and fuzzy memories of Thanksgiving being more of a marathon than a meal. We would eat until we almost hurt, then start all over again. A feast like that was just ... Read more

Total time: 30 minutes | Serves 8
  • 2 pints (4 cups) very fresh Brussels sprouts
  • 1 teaspoon coarse sea salt
  • 1 tablespoon fresh lime juice
  • 6-8 tablespoons pistachio oil
  • Freshly ground black pepper
  • 3/4 cup hulled salted pistachios, chopped

Step 1Rinse 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.

Step 2Add the salt and sprouts to a pot of boiling water; cook until tender, 3 to 5 minutes.

Step 3Drain the sprouts well; transfer to a serving bowl lined with paper towels and pat dry. Remove and discard the towels.

Step 4Toss with the lime juice; add the pistachio oil and pepper to taste. Sprinkle with the pistachios; serve warm or at room temperature.

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