Sauteed Brussels Sprouts with Lemon and Pistachios

Sauteed Brussels Sprouts with Lemon and Pistachios
Prep time
Cook time
Total time
By Brilynn Ferguson, Paper Palate and Jumbo Empanadas ~ February’s Bon Appetit is dubbed The Green Issue and contains tips on how to eat organic, sustainable food that is good for the earth and good for you too, complete with recipes for everything from meat to veggies and dessert.

Since it’s the Green Issue, I decided to try out a few veggie recipes and went with Sauteed Brussels Sprouts ...  Brussels sprouts have come a long way from being hated by children everywhere to a dish worthy of being served at your next dinner party.  Brussels sprouts are downright tasty so long as they’re prepared properly and you can count on Bon Appetit to show you how to do it right.

Sauteed Brussels Sprouts with Lemon and Pistachios Bon Appetit, February 2008
Serves: 4-6 servings
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced shallot
  • 12 large brussels sprouts (about 1½ pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
  • ¾ cup shelled unsalted natural pistachios
  • 2 tablespoons fresh lemon juice
  1. Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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