Sautéed Brussels Sprouts With Pistachios

Country music group Little Big Town's Kimberly Schlapman shares her recipe for Brussels sprouts dotted with bacon and pistachio nuts.
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Cook time: 10 minutes | Yield: 4 Servings


  • 4 slices thick bacon, small dice
  • 2 tablespoons shallots, minced
  • 1 lb Brussels sprouts, halved
  • 3/4 cup pistachios, rough chop
  • Juice of one lemon
  • Salt
  • Pepper


In a large sauté pan render the bacon. Remove bacon and drain on paper towel. Pour some fat out of pan leaving about 1 tablespoon in pan. Add the shallots and cook for 1 minute. Add the Brussels sprouts and cook for 3 minutes then add the pistachios and cook an additional 3 minutes. Finish with juice of one lemon and season with salt and pepper.

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