Brussels Sprout Salad

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Preparation:

In a large skillet on Wolf cooktop over medium heat, melt butter.  Add onions and sauté 4 minutes or until transparent.  Add pistachios and pepper flakes.  Continue to sauté 3 minutes.  Toss with sprouts and cook 3 minutes. Add lemon juice and continue to cook about 3 minutes more or until sprouts are bright green and slightly tender. Season with salt.  Sprinkle cheese, if desired, over all immediately before serving.

Makes 6 servings.