brussel-sprouts

Adapted from Bon Appetit

About 12 brussels sprouts, cleaned and halved

1 tablespoon butter

2 tablespoons grapeseed oil

1 large shallot (or two small), sliced in thin rounds

1/3 (or so) cup of pistachios, shelled, toasted and set aside (I spray the skillet and brown them, tossing frequently)

2-3 tablespoons lemon juice

Splash of dry white wine

Zest of 1/2 a lemon (optional; be sure to zest before you squeeze the juice)

Salt and pepper to taste

Cook the brussels sprouts 5-7 minutes in boiling water (length of time depends on the size of the sprouts and your desire for crispness; use less time if you like really crisp sprouts). Drain.

At the same time, heat butter and grapeseed oil in large skillet.  Add cooked brussels sprouts, cut side down, allowing them to brown.  When they are a few minutes from being done, almost caramelized, add shallots around and stir them separately, leaving sprouts face down. When shallots are soft and a bit brown and brussels sprouts are dark brown, splash in wine and stir around.  Add lemon juice and stir for a minute.  Remove from heat and add to bowl, tossing in pistachios and lemon zest, if desired, for a very lemony flavor.  Add salt and pepper to taste and serve.