Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios

One of my favorite vegan friendly restaurants in New Jersey was True North Osteria in Montclair. I say "was" because sadly they recently closed their doors. Not only was True North home to the area's famous "life changing pizza", they had an amazing brussels sprouts dish that changed the way many people though about the much maligned vegetable. Being the foodie that I am, I decided to recreate the dish in my own kitchen, since I can no longer order it out in the restaurant world. 

Ingredients

• 1/3 shelled pistachios
• 1 –  2 shallots, thinly sliced (about half a cup)
• 1 ½ pounds Brussels sprouts, ends trimmed and sliced in half
• 2 tablespoons olive oil
• Good quality sea salt
• Pepper

Directions

1. Toast the pistachios by tossing them in a large, dry cast iron skillet or non-stick pan over medium-high heat. Cook them for about 5 minutes, until they begin to brown. Remove from the pan and set aside. Once the nuts have cooled, coarsely chop them.
2. Add 2 teaspoons of oil to the pan along with the shallots and a pinch of sea salt. Cook for about 10 minutes, stirring frequently, until the shallots have caramelized. Remove from the pan and set aside.
3. Turn the heat down to medium and add a tablespoon of oil to the pan. Place the sprouts cut side down in the oil. (You may need to do this in two batches depending on the sizes of your pan.) Sprinkle with a pinch of salt Leave the sprouts untouched for about 10 minutes.
4. Sprinkle the sprouts with salt and pepper and add the remaining teaspoon of oil. Toss to coat, and cook for another five minutes, stirring frequently. Add the shallots and pistachios back to the pan and cook for another minute or two, until heated throughout.
5. Serve and enjoy!

Serves 4 as a side dish.