Sauteed Brussels Sprouts With Lemon and Pistachios

READY IN: 20mins
Recipe by Mom2Rose

Source: Bon Appétit magazine, February 2008 issue

Top Review by BarbryT

I hate giving only three stars, but I just didn't like this as much as I had thought/hoped I would. Which is not to say I won't try it again with some adjustments--because I like all the ingredients, A LOT. I'll reduce the amount of lemon juice by at least half--probably more--and will toast the pistachios first, tossing them in at the very last minute so they will be crisp.

Ingredients Nutrition

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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