Brussels Sprouts in Olive Oil with Pistachios

This delicious recipe will delight even Brussel sprouts haters. The Brussels sprouts are blanched in salted water to keep them bright green, then finished with pistachios.

Makes: 4 servings

Prep: 5 mins

Cook: 5 mins

Ingredients:

• 1 pound Brussels sprouts, outer leaves removed, cored and quartered lengthwise
• Kosher salt
• ¼ cup (2 ounces) shelled pistachios
• 2 sprigs fresh thyme leaves, chopped
• 1 ½ tablespoons olive or vegetable oil
• Freshly ground black pepper

Directions:

Bring a large pan or a pot of salted water to a boil. Place the sprouts in & cook for 3 mins. Drain, rinse the sprouts using cold water, and then dry on a clean towel.

Add the oil, Brussels sprouts, pistachios, and thyme to a large cast-iron skillet and cook until heated through, turning often. Season to taste and then serve.