1 tablespoon butter
½ yellow onion, minced
½ cup unsalted shelled pistachios
½ teaspoon red pepper flakes
20 Brussels sprouts, leaves separated
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese (optional).

1. In a large skillet, heat butter. Add the onions and sauté until transparent.
2. Add pistachios and red pepper flakes and sauté about 3 minutes.
3. Toss in the Brussels sprouts and cook until they become bright green and slightly tender, about 5 minutes, adding lemon juice after 2 minutes. Season with salt and serve. If using the parmesan cheese, sprinkle over the salad just before serving.