Lemony Brussels Sprouts with Pistachios and Parsley

Place the brussels sprouts in a bowl, add cold water to cover and let soak for 30 minutes; this helps to soften them.

Drain the brussels sprouts, transfer to a kitchen towel and dry well. Wipe out the bowl, then return the sprouts to the bowl. Add the juice of half the zested lemon and a generous pinch of salt and toss to coat. Reserve the juiced lemon half.

In a 7-inch (18-cm) cast-iron skillet over medium-high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil, swirling to combine. When they are hot and sizzling, carefully add half of the brussels sprouts and cook, tossing frequently, until browned and softened, about 8 minutes. Transfer to a bowl.

In the same skillet over medium-high heat, swirl together 1 Tbs. of the butter with the remaining 1 Tbs. olive oil until hot and sizzling. Add the remaining brussels sprouts, then nestle both lemon halves, cut side down, in the sprouts. Cook, tossing frequently, until the sprouts are browned and softened, about 8 minutes.

Return the first batch of sprouts to the skillet and add the remaining 1 Tbs. butter and the pistachios. Cook, stirring to coat, for 1 minute more.

Remove from the heat and toss in the lemon zest and parsley. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen