sauteed brussel sprouts

Yield: 6 servings ( Serving Size: servings )
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  • 1.5 pound(s) brussel sprout leaves, separated from cores
  • 2 tablespoon(s) fresh lemon juice
  • 3 tablespoon(s) grapeseed oil
  • 1 tablespoon(s) minced shallots
  • 3/4 cup(s) shelled pistachios


  1. Heat oil in large nonstick ckillet over medium-high heat. Add shallots and stir 20 sec. Add brussel sprout leaves and pistachios and sauteuntil leaves begin to soften but are still bright green. (about 3 mins) Drizzle lemon juice over. Season to taste with salt and pepper
October 2010

This recipe is a personal recipe added by Scholtes and has not been tested or endorsed by MyRecipes.

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