Lemon, Pistachio, Brussel Sprouts with shaved Pecorino cheese on top! Recipe is up on the blog! I made this for the holidays and it has quickly become one of my favorite way to prepare brussel sprouts! Even my family members who said they didn’t like brussel sprouts went for seconds!
Brussel Sprouts are high in sulfuraphane, which is incredibly important for the brain. It improves cognitive function, reduces inflammation in the brain, and increases BDNF (or brain derived neurotrophic factor – growth factor for growth of new neurons in the brain). Studies have even showed the beneficial effects of sulphuraphane following a traumatic brain injury. It is also a protective phytochemical for neurodegenerative diseases. So eat your brussel sprouts!
2 bags of brussel sprouts
1 teaspoon lemon zest
1 cup of shelled pistachios
Pecorino cheese (may also substitute parmesan or parmigiano romano)
Extra Virgin Olive Oil
Preheat the oven to 425 F. In a food processor, pulse the brussel sprouts until shredded. Toss the sprouts with avocado oil, Himalayan pink salt, and black pepper. Place in a baking dish and in the oven. Bake for 25 minutes.
While, the brussel sprouts are cooking, place 1/3 cup of the pistachios on a baking tray. Place in the oven on the lower shelf for about 5-10 minutes until lightly toasted.
In a food blender, add 1/2 cup of Extra Virgin Olive Oil, juice of 1 whole lemon, the lemon zest, salt and pepper to taste, and the 2/3 cup pistachios leftover. Blend until a puree. You may need to add more oil or lemon in order to blend smoothly.
Once, the brussel sprouts are out of the oven. Pour the lemon pistachio dressing over the sprouts and mix. Then add the toasted pistachios and shave some pecorino cheese on top! Enjoy!