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Brussels Sprouts with Crème Fraîche and Pistachios

Scott Phillips

Servings: 6

Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see Brussels Sprouts with Lemon and Thyme.


  • 1-1/4 lb. Brussels sprouts
  • 2 Tbs. unsalted butter
  • 1/3 cup finely chopped shallot (from 1 large shallot)
  • Kosher salt
  • 1 tsp. finely grated lemon zest
  • 2 tsp. finely chopped fresh thyme
  • 1/2 cup crème fraîche
  • Freshly ground black pepper
  • 1/2 cup shelled salted pistachios, lightly toasted and coarsely chopped

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 25
  • Sodium (mg): 220
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 6


  • Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
  • Stir in the lemon zest and thyme. Add the crème fraîche and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.


Rate or Review


  • Deb76 | 11/27/2015

    Made this for Thanksgiving. Excellent! I little time consuming to separate leaves but the results in tender leaves and not as strong of a brussel sprout flavor for those who are not fans. I used Mexican sour cream because I forgot to get the creme fraiche and it worked great. Served 12 people with rave reviews.

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