dinsdag 27 januari 2009

Sauteed Brussels Sprouts with Lemon and Pistachios

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

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.

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