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Home » Side Dishes » Sriracha Brussels Sprouts with Pistachios

Sriracha Brussels Sprouts with Pistachios

Posted by: Diabetic Foodie / Gluten-free, Paleo, Side Dishes, Vegan / January 25, 2018

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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:

  • Creamy Cauliflower Soup with Brussels Sprouts
  • Kale and Brussels Sprouts Slaw with Cranberries
  • Roasted Brussels Sprouts With Grapes
Recipe Card
Sriracha Brussels Sprouts with Pistachios
5 from 1 vote

Sriracha Brussels Sprouts with Pistachios

Spicy vegan, paleo, and gluten-free warm salad featuring Brussels sprouts and pistachios
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

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 Info Per Serving

Nutrition Facts
Sriracha Brussels Sprouts with Pistachios
Amount Per Serving (0 g)
Calories 215 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 146mg6%
Potassium 0mg0%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 3g3%
Protein 3g6%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 16g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dishes
Cuisine: American
Diet: Diabetic
Keyword: gluten-free, paleo recipes, vegan
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