Name: Sauteed Brussels Sprouts with Lemon and Pistachios
Yield: Makes 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

Sauteed Brussels Sprouts with Lemon and Pistachios on a plate

Lisa Hubbard

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.

Recipe notes

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