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Brussels Sprouts with Pistachios1 pound Brussels sprouts3 Tbsp. olive oil, divided3 shallots3 Tbsp balsamic vinegar [link widoczny dla zalogowanych], divided1 tsp. sugarkosher salt, to taste1/4 cup chopped pistachios
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Per serving: 137 calories, 9 g fat, 0 mg cholesterol, 12 mg carbohydrates, 3 g fiber, 4 g protein, 14% Vitamin A, 109% Vitamin C, 4% calcium, 8% iron
Heat 2 Tbsp. olive oil in a large, deep frying pan over medium heat. Add shallots and saute a minute or two. Add 2 Tbsp. balsamic vinegar and continue cooking until shallots brown. Stir in the Brussels sprouts [link widoczny dla zalogowanych], making sure to coat with shallots and olive oil. Sprinkle sugar on top of sprouts, then add remaining olive oil and balsamic vinegar. Continue cooking until Brussels sprouts are tender and browned. Season with kosher salt and top with pistachios.
Serves 6.
Make sure you don't overcook the Brussels sprouts. That's what makes them bitter. Cook this dish just right, and it'll become one of your favorite side dish recipes.
Trim Brussels sprouts and cut an X in the bottom, at the stem. This will ensure even cooking. Put in a large pot and cover with water. Bring to a boil, then turn heat down to low. Let Brussels sprouts simmer for 6 minutes or until tender. Be careful not to overcook. Drain.
When you're trying to begin healthy cooking, recipes like steamed broccoli and broiled fish are common. That's why this Brussels sprouts recipe is such a treat. The sugar and balsamic vinegar give this sometimes bitter vegetable a real lift.
For more great vegetable recipes [link widoczny dla zalogowanych], see also:
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