What’s cooking today: Brussels sprouts with pistachios and red onion

What’s cooking today: Brussels sprouts with pistachios and red onion
Brussels sprouts cooked with red onion and garlic and finished with chopped pistachios. (Photo: Tony Jackman)

No no no, don’t turn away. Come back over here. It’s not too late to learn to love the humble Brussels sprout. Yes, really.

Try them this way, and it’s quick and easy too.


1 punnet Brussels sprouts

1 small red onion, chopped but not too fine

2 cloves garlic, chopped

½ cup chicken or vegetable stock

2 Tbsp red wine vinegar

Handful pistachios, shelled and chopped


Trim the base ends off the sprouts and remove outer leaves.

Sauté chopped red onion and finely chopped garlic in olive oil till soft.

Add ½ cup chicken or vegetable stock and 2 Tbsp red wine vinegar. Add the trimmed sprouts, cover and simmer gently till the sprouts are almost tender.

Remove the lid and simmer till most of the liquid has cooked away. Season with salt and pepper. Continue simmering, while stirring now and then, until the liquid has almost entirely cooked away and the sprouts have caramelised a little. 

Chop pistachios and scatter them over the contents of the pan. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]


Comments - Please in order to comment.

  • Fiona Gordon-Turner says:

    Call me crazy, but I have always loved Brussel sprouts.
    Your recipe is a winner. Thank you Tony Jackman.
    My son invented his own recipe, roasting sprouts sprinkled with a selection of spices and chilli flakes, and drizzle of olive oil. Absolutely delicious. Try it.

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