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Brussels Sprouts with Pistachios and Lemon

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Whoever would have thought that brussels sprouts would become popular as more than a side vegetable? Add pistachios and you have a delicious meal, side or salad.

 2 tbsp extra virgin olive oil
 ¾ cup shelled pistachios
 1 lemon - rind and juice
 16 large brussel sproutsleaves separated from the core and cut the end of the sprout off and peel leaves off
 salt and pepper to taste
 2 rashes of baconfat removed and chopped into small pieces
What are we cooking today?

Brussels Sprouts are so under-appreciated and shouldn't be as this super food is high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. And cooked well, absolutely delicious.

Getting started

Heat oil in a large wok or saucepan over medium – high heat.


Cook the bacon until crispy.


Add pistachios and lemon rind and sauté for one minute.


Add brussels leaves and toss until bright green but still crisp, about 5 minutes.


Squeeze lemon juice over the leaves and season with salt and pepper.

Annabelle's tips

Walnuts are a really nice addition to this salad.

Nutrition Facts

Servings 0

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