Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see Brussels Sprouts with Lemon and Thyme.
Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
Stir in the lemon zest and thyme. Add the crème fraîche and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.
nutrition information (per serving):
16, Fat Calories
140, Saturated Fat
6, Monounsaturated Fat
13, Polyunsaturated Fat
Photo: Scott Phillips