Sauteed Brussels Sprout Leaves from The New Basics Cookbook by Julee Rosso and Sheila Lukins
It may seem tedious, but separating the leaves of Brussels sprouts makes for a dish that is a pleasant change from boiling, braising, or steaming the whole buds
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saute pan
- Stove
- Spatula
Ingredients
- 2 tablespoons Chopped natural pistachio nuts
- Salt
- freshly ground black pepper
- ½ teaspoon dried thyme leaves
- 1 tablespoon Chopped fresh Italian (flat-leaf) parsley
- 1 pint Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Sautéed Brussels Sprouts with Lemon and Pistachios - alive magazine
alive.com
Sautéed Brussels Sprouts - Italian recipes by GialloZafferano
giallozafferano.com
Sautéed Brussels Sprouts
theworldinrecipes.com
Sauteed Brussel Sprouts
betheshyft.com
Sauteed Brussels Sprouts with Lemon and Pistachios Recipe
epicurious.com
Brussels Sprouts with Pistachios Recipe
sidechef.com
Sautéed Brussels Sprout Leaves
saveur.com
Sautéed Brussels Sprout Leaves
saveur.com