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.
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.
Brussels Sprouts with Pistachios
- 1 pound Brussels sprouts
- 3 Tbsp. olive oil, divided
- 3 shallots
- 3 Tbsp balsamic vinegar, divided
- 1 tsp. sugar
- kosher salt, to taste
- 1/4 cup chopped pistachios
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.
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, 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.
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
For more great vegetable recipes, see also:
- Roasted Brussels Sprouts
- Green Beans and Tomatoes
- Broccoli with Garlic and Pine Nuts
- Butternut Squash with Apples
- Make Ahead Mashed Potatoes
- Christmas Salad Recipe
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
