Brussels Sprouts with Crème Fraîche and Pistachios

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons crème fraîche
• 2 tablespoons chopped pistachios
• 1 tablespoon lemon juice

Directions

Cut away the tough ends, then use your fingers to pull the Brussels sprouts apart into leaves. Set a 12-inch skillet on medium heat and melt the butter. Tip in the Brussels sprouts and shallots, and cook them with an occasional stir until they are barely soft with browned patches, about 5 to 8 minutes. Fold in the lemon zest and thyme, then spoon in the crème fraîche and toss everything until coated. Add salt and pepper to your liking, and finish with the pistachios scattered over the top.