1-1/2 pounds fresh Brussels sprouts, ends trimmed and yellow leaves removed
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.
Peninsula Clarion ©2015. All Rights Reserved.