Earlier this spring Linda, Scottie and myself joined Arlene at her beautiful waterfront home on Camano Island. We had a magical weekend of knitting, laughter and cooking together. The shared company, beautiful scenery and food was wonderful. I have life long aversion to brussels sprouts but this recipe made me a convert! My mother would be in disbelief if she heard this since I absolutely detested the small cabbage-like morsels when I was growing up. I have made this quick and easyrecipe a few times since that memorable weekend trip - the final result is delicious and best of all - healthy!
Sauteed Brussel Sprouts
3 Tablespoons grapeseed oil
1 Tablespoon minced shallot
12 large brussels sprout (about 1.5 lbs)
3/4 Cup shelled unsalted natural pistachios
2 Tablespoons lemon juice
Trim and separate brussels sprout leaves from cores (about 8 cups). Discard cores
Heat oil in large nonstick skillet over medium heat. Add shallot and stir 20 seconds. Add brussels sprouts leaves and pistachios and saute 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. Serves 4-6
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