Brussel Sprouts with Apricot and Pistachio

By mkgirl

Side Dish

Ingredients

• 1-1/2 lb Brussel sprouts, stems trimmed
• 2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/3 cup shelled pistachios, corsely chopped
• 1/4 cup dried apricots, finely diced

Details

Servings 6

Preparation

Step 1

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 (7min if you blanched sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios