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Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

Dianne
  • minutes
  • Serves 4

INGREDIENTS

1/3 cup

shelled pistachios

1 tbsp

+ 1 teaspoon olive oil, dived

2

shallots, thinly sliced, about half a cup

1 1/2 lb

Brussels sprouts, ends trimmed and sliced in half

Good quality sea salt

Freshly ground black pepper