Girl Scout Pistacios with Brussels Sprouts

My niece is a Girl Scout, so when it comes to cookie time, we support the cause.  Their mission is one that our entire family is passionate about, so if there is any way we can help, we do.  A lesser known Girl Scout campaign is the nut campaign.  If cookies aren’t your thing, you can go to town on their awesome nut selection.  I always order a few different kinds of nuts, pistachios being one of them.  Knowing we were going on this trip, we brought them along on this trip in hopes of using them in something tasty.  Not only are they a great and healthy snack, but they require no fancy prep!  I remembered seeing a recipe with Brussels sprouts and pistachios once, and I figured they would be an easy trailer side dish.  This delicious dish, adapted from this recipe here (http://www.cookincanuck.com/2013/11/shredded-brussels-sprouts-recipe-pistachios-cranberries-parmesan/),  literally takes less than 10 minutes to make, including prep.  I make it all the time, even at home, and it goes great with bbq!

Brussels Sprouts with Pistachios

½ tbsp. Olive oil

1 pound Brussels sprouts, halved and sliced crosswise in 1/8 inch slices (approx.)

Salt

Pepper

1/3 cup pistachios, roughly chopped

¼ cup parmesan (or pecorino Romano), shaved thinly with a knife or grated

1 tsp Lemon zest *(see note below)

½ cup Dried cranberries (if you have them, or dried cherries would probably be awesome as well)

In a medium sized skillet heat olive oil until swirly, but not smoking.  Place shaved Brussels sprouts in the pan, season with salt and pepper, and cook until wilty, but still bright green.  Remove from heat and add in pistachios, parmesan, lemon zest and dried cranberries.  Stir until incorporated and serve immediately. 

*I never used the lemon zest because we didn’t have any lemons each time I cooked this.  But I can imagine it would be awesome to have that extra flavor profile in there.  Still good without, though.