Roasted Brussels Sprouts With Pistachios And Cipollini Onions Recipes

BRUSSEL SPROUTS WITH PISTACHIOS

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

Steps:

• Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
• Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
• Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
• Season with salt and pepper to taste and garnish with pistachios.