Sauteed Lemon Brussels Sprouts with Pistachios

I don’t know if you have seen the February issue of Bon Appetit but they have gone green, for this month anyway.  I was in love with the issue from the beginning to the end!   One of the recipes that looked especially good was the Brussels sprouts. I was curious because exactly half the family likes them and half do not.

Amazingly, even the half that DO NOT like them, Sam-I-Am, liked these. Alot.  Matthew said, “these are really good.”

I replied, ” They are Brussels sprouts”

He said, “No they aren’t, because I hate Brussels Sprouts.   These are a distant relative of Brussels Sprouts.  BROOOOOOOsel Sprouts.”

To which I rolled my eyes and said, “whatever”

All of that to say, that even if you don;t like them these are worth a try. Use fresh, small Brussels sprouts, organic if possible, for the best taste. Oh, and I made a few changes to the recipe.

I steamed them before sauteing, and then quartered the sprouts. When I added the lemon I sprinkled about a half teaspoon of cardamom on it as well and then tossed. And, me being me, I added butter.  This recipe is my adaption.

3 Tbs extra virgin olive oil

1  chopped onion

2 lbs Brussels sprouts steamed until just cooked, then quartered

1 c shelled pistachios

1 tsp cardamom

sea salt crystals to taste

pepper to taste

3 tbs lemon juice

3 tbs butter

Heat the oil in the pan.  Saute onions and Brussels sprouts in pan until sprouts begin to brown a little. Add cardamom, pistachios, butter, and salt and pepper.   Drizzle lemon juice over and serve immediately.