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Sautéed Brussels Sprouts with Pistachios and Lemon
Servings:
4
servings
Author:
The Gourmet Housewife
Ingredients
3
tbsp
olive oil
1
tbsp
minced shallot
12-16
large brussels sprouts
trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4
cup
shelled salted
roasted pistachios
2
tbsp
fresh lemon juice
Instructions
Heat oil in a large skillet over medium-high heat. Add shallot and stir 20 seconds.
Add brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
Drizzle lemon juice over. Season to taste with salt and pepper.