Pistachio Lemon Brussels Sprouts

2 Tbsp EVOO

3/4 lb Brussels sprouts, trimmed and halved

4 chopped garlic cloves OR 2 Tbsp jarred garlic

Zest of 2 lemon

2/3 cup milk

2 oz. Boursin cheese

1 tsp Dijon mustard

1 tsp fresh lemon juice

Pinch of red pepper flakes

1/4 cup fresh chopped basil OR 1 Tbsp dried basil

1/3 cup grated Parmesan cheese

1/3 cup pistachios, shelled and chopped

Flaky salt and pepper

Preheat oven to 400°

In 12” cast iron skillet, add olive oil and fry sprouts till caramelized, about 6-8 minutes.

Add garlic and cook till fragrant, about 30 seconds, being careful not to burn.

Transfer skillet to the oven and roast sprouts for about 10 min or till desired tenderness.

Meanwhile in food processor or blender, combine milk, Boursin cheese, mustard, and lemon juice and pulse till smooth. Stir in red pepper flakes.

Remove Brussels sprouts from oven and stir in basil. Turn broiler on high.

Pour cheese mixture over sprouts and sprinkle with Parmesan cheese and pistachios.

Broil for 2-3 minutes or until nicely browned.

This is delicious and easy! I served it with lovely grilled walleye and extra lemon slices. #savorydishes #brussel sprouts #lemonrecipes #sidedishes #falldinner