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Sauteed Brussels Sprouts With Lemon and Pistachios

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“Source: Bon Appétit magazine, February 2008 issue”
READY IN:
20mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add shallot and stir 20 seconds.
  3. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
  4. Drizzle lemon juice over.
  5. Season to taste with salt and pepper.
  6. Transfer to bowl and serve.

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