Brussels sprouts are an autumn staple in our family, and this version offers the added zing of lemon juice and lemon zest. Sautéing Brussels sprouts gives them a caramelized flavour and maintains a crispy texture, while the toasted pistachios add a layer of nutty crunch to every bite. Plus, these nutritious little cabbages are a great source of vitamins C and K and fibre!

Variation is key

Cooking time may vary depending on the size of your Brussels sprouts, so be sure to keep an eye on them. Try experimenting with flavours and textures by substituting or adding garlic powder, cayenne pepper, and other spices you like, or by replacing the chopped pistachios with slivered almonds or pecans. I find that zaatar goes particularly well in this dish!