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.
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
- 2 tablespoons olive oil
- 2 large shallots thinly sliced
- 4 cups Brussels sprouts leaves
- 1/2 cup pistachios toasted
- 2 tablespoons dry sherry
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sriracha sauce to taste
- 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.
- Add Brussels sprouts leaves. Cook, stirring constantly, about 3 minutes or until sprouts turn bright green.
- Add pistachios, sherry, salt, and pepper. Stir-fry for 1 to 2 more minutes.
- Drizzle with Sriracha and serve.