Sauteed Brussels Sprouts with Lemon and Pistachios
A bright and nutty side dish featuring separated Brussels sprout leaves quickly sautéed with shallots and topped with crunchy pistachios and fresh lemon juice. This light and elegant preparation brings out the best in Brussels sprouts.
4 servings
5 min
Ingredients
- •3 tablespoons grapeseed oil
- •1 tablespoon minced shallot
- •12 large brussels sprouts
- •¾ cup shelled unsalted natural pistachios
- •2 tablespoons fresh lemon juice
Cooking Instructions
- 1.
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.
5 min
