Those who were made to eat the nasty, bitter orbs that are brussel sprouts when a child know to stay very far away from these nasty things. Now I’ll eat cabbage, but these sprouts never, ever tasted like cabbage to me. They were more like a bitter plant that had to be consumed under penalty of no television and confinement to my room.

But, not the ones I just made. Even Becky was sceptical as I was prepping them. She looked over at me with this, “you know I hate those things” sentiment. That’s okay, sweetie, I found this new idea from Bon Appetit and I think they’ll be pretty tasty. Yeah, okay, whatever!

Check this recipe out. I promise to all of you sprout haters, these are really, really tasty. Even Beck was a convert. We’ll be doing these again. Really.

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15 fresh (and I mean FRESH!) brussel sprouts
2 tsp smoked sea salt (or regular kosher salt will do)
2 tsp ground black pepper
2 tbsp Plugra (or you can use regular butter, but they taste better with Plugra)
1/4 cup pistachios
1 shallot chopped
1/2 tbsp olive oil

Cut off the end of each sprout, core, and remove leaves. I found this task easier by rolling the sprouts back and forth. The leaves came off easier that way.

Heat oil over medium high heat in a sauce pan.

Add shallot and cook until soft, about 5 minutes.

Add brussel sprout leaves and pistachios. Sprinkle with the salt and pepper and toss. Reduce heat to medium and add Plugra (or butter) to sprouts and toss to coat.

Cook just until leaves are bright green but still tender, about 8 minutes. They should still have a nice crunch and nutty flavor. The mixture of that good butter and the pistachios was truly good eats!