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brussel sprouts with lemon and pistachios

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according to the vegetable harvest calendar for southern california, brussel sprouts are currently in season from january to march.  so here is a super easy recipe using brussel sprouts.  i actually recently started liking brussel sprouts and now i’m addicted so i thought i would share one of my favorites…

3 tablespoons 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 to bowl and serve.

from: bon appetit

to see a full list of vegetables in season just click here!

-smiley

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