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Sauteed Brussels Sprouts with Lemon and Pistachios

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan side dish offers a modern and elegant way to enjoy a seasonal favourite. By separating the Brussels sprout leaves from the cores, you create a delicate texture that cooks in minutes, avoiding the bitterness sometimes associated with traditional boiled sprouts. The combination of bright citrus and nutty pistachios provides a sophisticated flavour profile that elevates the humble sprout into something truly special.

Naturally gluten-free and packed with nutrients, these sautéed Brussels sprouts with lemon and pistachios are a fantastic addition to a Sunday roast or a festive dinner party. The pistachios add a satisfying crunch and creamy richness that perfectly balances the acidity of the fresh lemon juice. It is a quick, healthy recipe that proves simple vegetable sides can often be the highlight of the meal.

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Ingredients for Sauteed Brussels Sprouts with Lemon and Pistachios

  • 45ml grapeseed oil

  • 1 tablespoon minced shallot

  • 12 large brussels sprouts (about 675g), trimmed, leaves separated from cores (about 1200g ), cores discarded

  • 90g shelled unsalted natural pistachios

  • 2 tablespoons fresh lemon juice

How to make Sauteed Brussels Sprouts with Lemon and Pistachios

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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