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Sauteed Brussels Sprouts With Lemon and Pistachios

Sauteed Brussels Sprouts With Lemon and Pistachios created by BarbryT

Source: Bon Appétit magazine, February 2008 issue

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Mom2Rose
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@Mom2Rose
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"Source: Bon Appétit magazine, February 2008 issue"
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  1. BarbryT
    Sauteed Brussels Sprouts With Lemon and Pistachios Created by BarbryT
    Reply
  2. 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.
    Reply
  3. Rita1652
    Sauteed Brussels Sprouts With Lemon and Pistachios Created by Rita1652
    Reply
  4. Rita1652
    Excellent!!!! I didn`t change anything expect for making 1/3 of it! And that is rare for me. Because I always change recipes to suit my family. I had 3 bites and my DH is munching on the rest. And that makes me very happy! Because he is enjoying something very good for him. Olive oil was my choice of oil. Oh wait I lied I started to separate the leave then just started to slice the heads of BS. So I had a mixture of leaves and shredded. Thank you Bunches! Live, Love, & Laugh, Rita
    Reply
  5. Mom2Rose
    Source: Bon Appétit magazine, February 2008 issue
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