brussel sprouts

Sauteed brussel sprouts

Makes 4 to 6 servings A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.


  • 3 tablespoons Vivier Grapeseed Oil
  • •1 tablespoon minced shallot
  • •12 large Brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
  • •3/4 cup shelled unsalted natural pistachios
  • •2 tablespoons fresh lemon juice  


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 brussel sprouts to bowl and serve.