Sauteed Brussels Sprouts With Lemon and Pistachios |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Source: Bon Appétit magazine, February 2008 issue Ingredients:
3 tablespoons grapeseed oil or 3 tablespoons olive oil |
1 tablespoon minced shallot |
12 large brussels sprouts, trimmed, leaves separated from cores and cores discarded (about 1 1/2 pounds) |
3/4 cup natural unsalted shelled pistachio |
2 tablespoons fresh lemon juice |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat.
2. Add shallot and stir 20 seconds.
3. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
4. Drizzle lemon juice over.
5. Season to taste with salt and pepper.
6. Transfer to bowl and serve.
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