Alex Lau
Recipe information
Yield
4 to 6 Servings
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
Need to make a substitution?
Preparation
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.