Brussels Sprouts With Lemon And Pistachios
45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive 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 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. from Dan Barber, Bon Appetit