Brussels Sprouts with Pistachios and Lemon

These Brussels sprouts make a great side dish to organic chicken breast or wild-caught salmon for a healthy PCOS-friendly dinner.

Brussels Sprouts with Pistachios and Lemon

Ingredients

3 tablespoons extra virgin olive oil
1 cup shelled pistachios
Zest and juice from one lemon
24 large brussels sprouts, leaves separated from the core. (Cut the end of the sprout off and peel leaves off.)
Salt and pepper to taste

Instructions

1. Heat oil in a large wok or skillet over medium – high heat.
2. Add pistachios and lemon zest and sauté for one minute.
3. Add brussels leaves and toss until bright green but still crisp, about 5 minutes.
4. Squeeze lemon juice over the leaves and season with salt and pepper.

Serves 6.

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