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Brussel Sprouts with Pistachios

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Big Family Thanksgiving

Brussel Sprouts with Pistachios

Name: Brussel Sprouts with Pistachios
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound Brussels sprouts, trimmed and halved; 1 shallot, finely chopped; 1 teaspoon finely grated lemon zest plus 2 tablespoons juice; 1/2 cup shelled pistachios, finely chopped; Sea salt, for sprinkling

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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1 tablespoon olive oil

1 pound Brussels sprouts, trimmed and halved

1 shallot, finely chopped

1 teaspoon finely grated lemon zest plus 2 tablespoons juice

1/2 cup shelled pistachios, finely chopped

Sea salt, for sprinkling

Directions

Watch how to make this recipe.

In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.