Recipe for Sauteed Brussels sprouts with pistachios

Serves 4

2 tablespoons unsalted shelled pistachios,
coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
pounds Brussels sprouts, trimmed and thinly sliced
Salt and pepper, to taste
2 tablespoons grated
Parmesan

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1. In a dry skillet, toast the pistachios over medium heat, shaking the pan constantly, for 2 minutes or until they are aromatic. Tip the pistachios onto a plate.

2. Wipe out the skillet. Heat the oil over medium-high heat. Add the butter and when it melts, add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through. Remove from the heat.

3. Add the Parmesan and pistachios. Toss well. Adapted from “The New Basics Cookbook”

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