Brussel Sprouts with Apricot and Pistachios
From pleclare 14 years ago
- 7 minutes to make
- Serves 8
Save time by blanching brussel sprouts up to 2 days before making this tasty dish. Ladies Home Journal
Ingredients
- 1-1/2 lbs brussel sprouts,stems trimmed shopping list
- 2 Tbs. olive oil shopping list
- 1/2 tsp kosher salt shopping list
- 1/3 c shelled pistachios,coarsely chopped shopping list
- 1/4 c dried apricots,finely diced shopping list
How to make it
- Bring large pot of lightly salted water to boil . Remove ant damaged outer leaves from Brussel sprouts and slice sprouts in half through the stem. Add to boiling water and cook till just tender,3 mins;drain (If making ahead,cool sprouts in ice water,drain and store,wrapped, in the fridge until ready to use.)
- Heat olive oil in large non-stick skillet over med-high heat. Add sprouts and salt;cook,turning occasionally,until sprouts are golden around the edges and heated through,5 to 6 mins(7 min if you blanched earlier). Transfer to a serving dish and garnish with apricots and pistachios.
People Who Like This Dish 1
- spinach1948 Dorchester-Boston, MA
- hungrybear Miner, MO
- cuzpat Sikeston, Mo
- pleclare Framingham, MA
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The Rating
Reviewed by 3 people-
Dilicious. Now I'll eat my brussel-Sprouts that way. Thanks.
5 forks from me.
ED
spinach1948
in Dorchester-Boston loved it
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Neat
hungrybear
in Miner loved it
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Sound very good!
cuzpat
in Sikeston loved it
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