If you rejected Brussels sprouts as a kid, this Brussels Sprout Salad recipe is not from your grandmother’s recipe box. This recipe is a unique twist that will delight your taste buds. By layering the flavor of the Brussels sprouts with pistachios and lemon juice, you get a delightful summer recipe that will make your grandma proud.
- 1 tablespoon butter
- 1/2 yellow onion, minced
- 1/2 cup unsalted shelled pistachios
- 1/2 teaspoon red pepper flakes
- 20 Brussels sprouts, leaves separated
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese, optional
In a large skillet over medium heat, melt butter. Add onions and sauté 4 minutes or until transparent. Add pistachios and pepper flakes. Continue to sauté 3 minutes. Toss with sprouts and cook 3 minutes. Add lemon juice and continue to cook about 3 minutes more or until sprouts are bright green and slightly tender. Season with salt. Sprinkle cheese, if desired, over all immediately before serving.
Recipe from our friends at Sub-Zero & Wolf.