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Sauteed Brussels Sprouts with Lemon and Pistachios

Name: Sauteed Brussels Sprouts with Lemon and Pistachios
Ingredients: 3 tablespoons grapeseed oil; 1 tablespoon minced shallot; 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded; 3/4 cup shelled unsalted natural pistachios; 2 tablespoons fresh lemon juice

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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