Lemon Brussels with Pistachio Crunch

Lemon Brussels with Pistachio Crunch

Prep Notes:

  • 1 Bunch of Brussels
  • 1 cup of raw pistachios
  • 2 tbsp Coconut oil
  • 1/4 diced onion
  • 2 tbsp Lemon juice
  • 2 tsp Lemon zest
  • Sea Salt & Pepper to taste
  • 2 tbsp organic blue agave nectar (optional)

Clean and half the Brussels. On medium heat sauté the onions in the coconut oil until wilted. Add the brussels, lemon, lemon zest, salt and pepper. Stir and cover until slightly soft. (Optional – add the agave). Chop or crush the pistachios and add to mixture. Cook another 5-7 minutes stirring allowing the flavors to absorb and mix will. Serve and ENJOY!