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+ servings

Sriracha Brussels Sprouts with Pistachios

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

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.

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
Serving Size
 
0 g
Amount per Serving
Calories
215
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
35
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
146
mg
6
%
Potassium
 
0
mg
0
%
Carbohydrates
 
21
g
7
%
Fiber
 
5
g
20
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
16
g
* Percent Daily Values are based on a 2000 calorie diet.