Brussels sprouts are an autumn staple in our household, and this model affords the added zing of lemon juice and lemon zest. Sautéing Brussels sprouts offers them a caramelized flavour and maintains a crispy texture, whereas the toasted pistachios add a layer of nutty crunch to each chunk. Plus, these nutritious little cabbages are an excellent supply of nutritional vitamins C and Ok and fibre!
Variation is vital
Cooking time could fluctuate relying on the scale of your Brussels sprouts, so make sure you regulate them. Strive experimenting with flavours and textures by substituting or including garlic powder, cayenne pepper, and different spices you want, or by changing the chopped pistachios with slivered almonds or pecans. I discover that zaatar goes significantly effectively on this dish!
