Source: Bon Appétit magazine, February 2008 issue
Make and share this Sauteed Brussels Sprouts With Lemon and Pistachios recipe from Food.com.
- Heat oil in large nonstick 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.
- Transfer to bowl and serve.