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Ingredients

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Directions

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  • In a large skillet, over medium heat, cook and stir onions in hot butter until tender. Add pistachios and red pepper flakes; sauté about 3 minutes.

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  • Toss in the Brussels sprouts; cook until the sprouts become bright green and slightly tender, about 5 minutes, adding lemon juice after 2 minutes.

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  • Season with salt. Right before serving, sprinkle with Parmesan cheese.

Nutrition Facts

158 calories; 10.2 g total fat; 2.7 g saturated fat; 2.4 g polyunsaturated fat; 4.5 g monounsaturated fat; 8 mg cholesterol; 45 mg sodium. 528 mg potassium; 13.7 g carbohydrates; 5.2 g fiber; 4 g sugar; 6.5 g protein; 0 g trans fatty acid; 389 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 323 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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