Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios
Pan Seared Brussels Sprouts are a welcome addition to any plate. This delicious side dish will make a brussel sprout lover out of just about anyone! They're a terrific addition to any meal, but they're also wonderful on your holiday dinner table.
Ingredients
- ⅓ cup shelled pistachios
- 1 tablespoon + 1 teaspoon olive oil divided
- 2 or 3 shallots thinly sliced (about half a cup)
- 1 ½ pounds Brussels sprouts ends trimmed and sliced in half
- Flaked sea salt to taste
- Freshly ground black pepper to taste
Instructions
- 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.
- Add 1 teaspoon of oil to the pan along with the shallots. Cook for about 10 minutes, stirring frequently, until the shallots have begun to caramelize. Remove from the pan and set aside.
- 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.
- 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.