Sauteed Brussels Sprouts with Lemon and Pistachios

Original recipe from Bon Appetit via epicurious.com here.

INGREDIENTS

• 1/2 tablespoons grapeseed oil I used olive oil
• 1/2 tablespoon minced shallot
• 6 large brussels sprouts, trimmed, leaves separated from cores (about 2 cups), cores discarded
• 1/4 cup shelled unsalted natural pistachios
• 1 tablespoon fresh lemon juice

DIRECTIONS

(~5-10 minutes)

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.

MAKING…

Very easy. Very good. The sprouts had a nice, nutty flavor like this.

Also, I may never eat whole, boiled sprouts again – I found bugs deep inside 2 of my 6 well-cleaned sprouts. So, peel with care.

COST

$7.29 – Pistachios, 1 lb. I could not find unsalted, and this was far more than I needed… although they barely lasted long enough to make the salad.
$1.10 – Brussels Sprouts 0.41 lb @ 2.69/lb
$0.50 – Lemon
= Total <$10