Sauteed Brussels sprouts with lemon and pistachios

1-1/2 pounds fresh Brussels sprouts, ends trimmed and yellow leaves removed

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Brussels sprouts glisten after being sauted in olive oil and butter and sprinkled with fresh lemon juice. Brussels sprouts tastes something like cabbage, only milder. There are denser, too, and if not overcooked, taste delicious. The leaves of Brussels sprouts will cook faster than the core, so when cooking Brussels sprouts whole, cut an "x" in the bottom of the stem for even cooking.

3 tablespoons olive oil

2 tablespoon unsalted butter

1 tablespoon minced onion

1/2 cup toasted pistachios

Juice of 1/2 a fresh lemon

Salt and fresh ground pepper, to taste

Steam the Brussels sprouts for 5 to 6 minutes, or until just tender. (Cut one in half to test for doneness.) Drain Brussels sprouts and set aside.

Heat oil and butter in a large saut pan over medium heat.

Add the onion and cook until translucent, about 4 to 5 minutes, adding more butter, as needed. Add the Brussels sprouts and pistachios to the pan and saut for 5 minutes more, tossing well to coat; season with salt and pepper.

Remove Brussels sprouts from pan to a small platter, drizzling with lemon juice before serving.

Makes 4-5 servings.

Kitchen Ade note: To help disperse the sulfurous compounds that form when the Brussles sprouts cook, lift the lid of the steaming pot after the first two minutes of cooking. If Brussels sprouts are large, cut in half before sauteing.