Here’s a brand new solution to get pleasure from a good-for-you vegetable. Sriracha Brussels Sprouts with Pistachios works as a light-weight lunch or an important aspect dish.
I’m presently engaged on an enormous undertaking and the CompostMaster graciously supplied to do the cooking and different family chores so I can focus. I give him concepts, then he does the purchasing and prepares the meals.
Great association, huh? Wonder how lengthy I can stretch out this undertaking …
This Sriracha Brussels sprouts recipe was one I had ripped out of a few years in the past. I’m undecided why we hadn’t tried it prior to now. The CompostMaster served it as a heat salad alongside a grilled pork tenderloin. He forgot the Sriracha, nevertheless it didn’t matter.
We made the Brussels sprouts a second time for lunch at some point (with Sriracha) and plopped just a few seared scallops on prime. Yum! The excellent news is that the recipe works with or with out the recent sauce.
Tip for Peeling Off the Leaves
The most time-consuming a part of this recipe is peeling off the Brussels sprouts leaves. I’ve discovered essentially the most environment friendly solution to do it’s to chop just a little off the basis finish after which peel from that finish (not the highest). When the leaves start to get troublesome to peel once more, chop just a little extra off the stem finish. I save the sunshine inexperienced “cores” for an additional dish.
Other Brussels Sprouts Recipes
I don’t care what weight-reduction plan plan you comply with, Brussels sprouts are in all probability on it. Here are just a few different recipes that function this crunchy cruciferous vegetable:
Sriracha Brussels Sprouts with Pistachios
Spicy vegan, paleo, and gluten-free heat salad that includes Brussels sprouts and pistachios
Author: Adapted from Prevention
Recipe sort: Side Dishes
2 tablespoons olive oil
2 giant shallots, thinly sliced
four cups Brussels sprouts leaves
½ cup pistachios, toasted
2 tablespoons dry sherry
¼ teaspoon kosher salt
¼ teaspoon freshly floor black pepper
Sriracha sauce, to style
In a wok or giant skillet, warmth olive oil over medium-high warmth. Add shallots and sauté till shallots have softened and are beginning to brown.
Add Brussels sprouts leaves. Cook, stirring consistently, about three minutes or till sprouts flip shiny inexperienced.
Add pistachios, sherry, salt, and pepper. Stir-fry for 1 to 2 extra minutes.
Drizzle with Sriracha and serve.
Nutritional data doesn’t embody Sriracha as a result of I do not know the way a lot you may use!
Don’t like spicy meals? Skip the Sriracha. The dish is scrumptious with out it.