Brussels Sprouts Side Dish with Apricots And Pistachios
Save time at dinner by blanching Brussels sprouts up to three days before. Serve these tender veggies with apricots and crunchy pistachios.
Servings: 6 to 8
Calories: 141kcal
Ingredients
- 1½ lbs Brussels sprouts, stems trimmed
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅓ cup shelled pistachios, coarsely chopped
- ¼ cup dried apricots, finely diced
Instructions
- Bring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and trim the stems. Slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 to 4 minutes; drain.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched the sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios.
- •(If making ahead, cool blanched sprouts in ice and water, drain and store, wrapped, in the fridge until ready to use.)
Notes
Nutrition advice is for 6 servings.
• Blanched and cooled Brussels Sprouts can be stored in the fridge up to 3 days.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 574mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1079IU | Vitamin C: 97mg | Calcium: 58mg | Iron: 2mg
