Brussel Sprouts - 2 Ways

I love Brussels Sprouts, so when I saw fresh ones at Costco last week, I had to buy them. However, Jay is not a fan of them and I wasn't sure if Arabella would like them or not. Since there were so many, I was able to make them 2 ways and both were a hit! For the first option, I sliced the sprouts in half, drizzled them with olive oil and fresh ground pepper and sea salt. I baked them in the oven on 350 for about 25minutes and they came out nice and crispy.


The second way that I made the sprouts are courtesy of the Pink of Perfection blog and Bon Appetit. I sauteed the Brussels Sprouts with Lemon and Pistachios....to die for! Arabella liked them, partly because of the pistachios and Jay thought they were pretty good, although I think her preferred them baked. I loved this recipe and this is all I had for dinner!

Here is how to make them:

3 tablespoons grapeseed or olive oil
1 tablespoon minced shallot
12 large Brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded - (I actually sliced the spouts and it worked out fine)
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 to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Brussels-Sprouts-with-Lemon-and-Pistachios-241353#ixzz1DuG7dpN7