Sriracha Brussels Sprouts with Pistachios

Here’s a new way to enjoy a good-for-you vegetable. Sriracha Brussels Sprouts with Pistachios works as a light lunch or a great side dish.

Sriracha Brussels Sprouts with Pistachios

I’m currently working on a big project and the CompostMaster graciously offered to do the cooking and other household chores so I can focus. I give him ideas, then he does the shopping and prepares the meals.

Great arrangement, huh? Wonder how long I can stretch out this project …

This Sriracha Brussels sprouts recipe was one I had ripped out of a magazine a couple of years ago. I’m not sure why we hadn’t tried it before now. The CompostMaster served it as a warm salad alongside a grilled pork tenderloin. He forgot the Sriracha, but it didn’t matter.

We made the Brussels sprouts a second time for lunch one day (with Sriracha) and plopped a few seared scallops on top. Yum! The good news is that the recipe works with or without the hot sauce.

Tip for Peeling Off the Leaves

The most time-consuming part of this recipe is peeling off the Brussels sprouts leaves. I’ve found the most efficient way to do it is to cut a little off the root end and then peel from that end (not the top). When the leaves begin to get difficult to peel again, chop a little more off the stem end. I save the light green “cores” for another dish.

Other Brussels Sprouts Recipes

I don’t care what diet plan you follow, Brussels sprouts are probably on it. Here are a few other recipes that feature this crunchy cruciferous vegetable:

Sriracha Brussels Sprouts with Pistachios
Spicy vegan, paleo, and gluten-free warm salad featuring Brussels sprouts and pistachios
Recipe type: Side Dishes
Serves: 4
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • 4 cups Brussels sprouts leaves
  • ½ cup pistachios, toasted
  • 2 tablespoons dry sherry
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Sriracha sauce, to taste
  1. In a wok or large skillet, heat olive oil over medium-high heat. Add shallots and sauté until shallots have softened and are starting to brown.
  2. Add Brussels sprouts leaves. Cook, stirring constantly, about 3 minutes or until sprouts turn bright green.
  3. Add pistachios, sherry, salt, and pepper. Stir-fry for 1 to 2 more minutes.
  4. Drizzle with Sriracha and serve.
Nutritional information does not include Sriracha because I don't know how much you'll use!

Don't like spicy food? Skip the Sriracha. The dish is delicious without it.
Nutrition Information
Calories: 215 Fat: 15g Saturated fat: 7g Carbohydrates: 21g Sugar: 3g Sodium: 146mg Fiber: 5g Protein: 3g Cholesterol: 0mg

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