Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

This recipe for Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios is based on a favorite from now-closed local restaurant True North Osteria.

One of my favorite vegan friendly restaurants in New Jersey was True North Osteria in Montclair. I say “was” because sadly they recently closed their doors. Not only was True North home to the area’s famous “life changing pizza”, they had an amazing brussels sprouts dish that changed the way many people though about the much maligned vegetable. Being the foodie that I am, I decided to recreate the dish in my own kitchen, since I can no longer order it out in the restaurant world.

I could make a meal out of just a big bowl of these Pan Seared Brussels Sprouts, but I think most people would prefer them as a side dish. They’re a terrific addition to any meal, but they’re also wonderful on the Thanksgiving table alongside stuffed squash and creamed kale.

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Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

Course Side Dish

Cuisine American

Yields 4 servings

Author Dianne

Ingredients

• 1/3 cup shelled pistachios
• 1 tablespoon + 1 teaspoon olive oil, dived
• 2-3 shallots, thinly sliced, about half a cup
• 1 ½ pounds Brussels sprouts, ends trimmed and sliced in half
• Good quality sea salt
• Freshly ground black pepper

Instructions

1. Toast the pistachios by tossing them in a large, dry cast iron skillet or non-stick pan over medium-high heat. Cook them for about 5 minutes, until they begin to brown. Remove from the pan and set aside. Once the nuts have cooled, coarsely chop them.

2. Add 1 teaspoon of oil to the pan along with the shallots and a pinch of sea salt. Cook for about 10 minutes, stirring frequently, until the shallots have begun to caramelize. Remove from the pan and set aside.

3. Turn the heat down to medium and add a tablespoon of oil to the pan. Place the sprouts cut side down in the oil. (You may need to do this in two batches depending on the sizes of your pan.) Sprinkle with a pinch of salt Leave the sprouts untouched for about 5 or 10 minutes. Check the bottoms to see if they've begun to brown.

4. Sprinkle the sprouts with salt and pepper and toss to coat, and cook for another five minutes, stirring frequently. Add the shallots and pistachios to the pan and cook for another minute or two, until heated throughout.

5. Serve hot. 

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