Sauteed Brussel Sprouts w/ Pistachios

iVillage Member
Registered: 06-29-2005
Sauteed Brussel Sprouts w/ Pistachios
3
Thu, 04-10-2008 - 11:55am
sauteed brussels sprouts with lemon and pistachios


Bon Appétit |  February 2008


 






SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS



A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.


Servings: Makes 4 to 6 servings


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Ingredients3 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



PreparationHeat 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.

new-4.jpg picture by dheimbecker

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iVillage Member
Registered: 04-01-2004
Thu, 04-10-2008 - 12:18pm
Brussels sprouts should be my challenge food for this week.
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iVillage Member
Registered: 06-20-2007
Thu, 04-10-2008 - 12:25pm

Me too! I've tried them a few times, but I never like them I end up gagging down a few and then Pete eats the rest. I think I need to try fresh ones. I always buy frozen because the selection here is so bad.


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iVillage Member
Registered: 06-29-2005
Thu, 04-10-2008 - 2:11pm
I heart brussel sprouts, but I have never cored them before, so I am thinking Chad might actually eat some this time?

new-4.jpg picture by dheimbecker

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