Most people do not really care for brussels sprouts. I’m probably one of the rare exceptions who actually loves brussels sprouts. Growing up my mom would saute them with butter until they turned golden brown. They were absolutely delicious but not very healthy once the butter was added.
I got the idea for using the brussels sprout leaves as lettuce in a salad a few years ago watching some cooking show on TV. The idea really stuck because I have been making salads this way ever since.
Today I’m going to share one of my favorite brussel sprout recipes. I have been eating this Pistachio Brussels Sprout Salad for about a year. The ingredients are so simple, yet pack a big bang flavor wise.
- 7 large brussels sprouts
- ¼ cup pistachios
- 2 tablespoons shredded parmesan cheese
- ¼ onion, diced
- ½ lemon, juiced
- 2 tablespoons grapeseed oil
- Cut the stem off of each brussels sprout and gently remove all the leaves.
- Over medium heat, add one tablespoon of grapeseed oil and diced onion to a hot skillet. Cook for 2 minutes.
- Add brussels sprouts, lemon juice, and remaining tablespoon of grapeseed oil and saute for 3 minutes.
- Remove from heat and top with pistachios and shredded parmesan cheese.
Only saute the leaves for a few minutes so they remain crisp and fresh. Wilted leaves are icky. FYI, this recipe does not make good leftovers. I know from experience.
The pistachios parmesan cheese add a saltiness to the salad while the lemon makes the salad light and refreshing.
Questions of the day:
What vegetable did you hate as a kid but love now?
How do you enjoy eating brussels sprouts?