Brussel Sprouts With Apricot And Pistachios |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 8 |
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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 |
2 tbs. olive oil |
1/2 tsp kosher salt |
1/3 c shelled pistachios,coarsely chopped |
1/4 c dried apricots,finely diced |
Directions:
1. 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.)
2. 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.
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