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Brussel Sprouts with Pistachios

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil

1 pound Brussels sprouts, trimmed and halved  

1 shallot, finely chopped 

1 teaspoon finely grated lemon zest plus 2 tablespoons juice

1/2 cup shelled pistachios, finely chopped 

Sea salt, for sprinkling


  1. In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
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