Sriracha Brussels Sprouts with Pistachios
Spicy vegan, paleo, and gluten-free warm salad featuring Brussels sprouts and pistachios
Servings: 4 servings
- 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.
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.
Serving: 0g | Calories: 215kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 0mg | Fiber: 5g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg