Time: 30 minutes
Note: Find pistachio oil at La Sanctuaire in Santa Monica, Surfas in Culver City, La Brea Bakery in Los Angeles and Nichole's Gourmet Foods in South Pasadena.
2 pints (4 cups) very fresh Brussels sprouts
1 teaspoon coarse sea salt
1 tablespoon fresh lime juice
6-8tablespoons pistachio oil
Freshly ground black pepper
3/4cup hulled salted pistachios, chopped
1. Rinse the Brussels sprouts well to remove any grit. Trim the bottoms and peel off as many leaves from each sprout as you can, trimming a little more to release more leaves. Slice the inner cores into fine shreds.
2. Add the salt and sprouts to a pot of boiling water; cook until tender, 3 to 5 minutes.
3. Drain the sprouts well; transfer to a serving bowl lined with paper towels and pat dry. Remove and discard the towels.
4. Toss with the lime juice; add the pistachio oil and pepper to taste. Sprinkle with the pistachios; serve warm or at room temperature.
Each serving: 210 calories; 4 grams protein; 7 grams carbohydrates; 3 grams fiber; 19 grams fat; 3 grams saturated fat; 0 cholesterol; 299 mg. sodium.Copyright © 2014, Los Angeles Times