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


  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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