Brussels Sprouts with Apricot and Pistachio

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Brussels Sprouts with Apricot and Pistachio
Makes: 6 to 8  servings Prep 30 mins Start to Finish 30 mins


  • 1 1/2 pounds  Brussels sprouts, stems trimmed
  • 2 tablespoons  olive oil
  • 1/2 teaspoon  kosher salt
  • 1/3 cup  shelled pistachios, coarsely chopped
  • 1/4 cup  dried apricots, finely diced


1. Bring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 min; drain. (If making ahead, cool sprouts in ice and water, drain and store, wrapped, in the fridge until ready to use.)

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios. Makes 6 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)102,
  • Fat, total(g)6,
  • sat. fat(g)1,
  • carb.(g)11,
  • fiber(g)4,
  • pro.(g)4,
  • sodium(mg)140,
  • Percent Daily Values are based on a 2,000 calorie diet
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