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Sriracha Brussels Sprouts with Pistachios
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Sriracha Brussels Sprouts with Pistachios

Spicy vegan, paleo, and gluten-free warm salad featuring Brussels sprouts and pistachios
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dishes
Cuisine: American
Keyword: gluten-free, paleo recipes, vegan
Servings: 4 servings
Calories: 215kcal
Author: Adapted from Prevention


  • 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