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    Recipe for Sauteed Brussels sprouts with pistachios

    Serves 4

    2tablespoons unsalted shelled pistachios,
    coarsely chopped
    1tablespoon olive oil
    1tablespoon butter
    pounds Brussels sprouts, trimmed and thinly sliced
    Salt and pepper, to taste
    2tablespoons grated
    Parmesan

    1. In a dry skillet, toast the pistachios over medium heat, shaking the pan constantly, for 2 minutes or until they are aromatic. Tip the pistachios onto a plate.

    2. Wipe out the skillet. Heat the oil over medium-high heat. Add the butter and when it melts, add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through. Remove from the heat.

    3. Add the Parmesan and pistachios. Toss well. Adapted from “The New Basics Cookbook”