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Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

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.