I was quite upset to see John Lee report that True North Osteria had closed it’s doors last weekend. It was one of my favorite places for vegan dining in New Jersey and it was home to Montclair’s famous life changing grilled pizza. One of True North’s best dishes was their Pan Seared Brussels Sprouts with Shallots and Pistachios – a dish that surely changed diners’ opinions on the much maligned vegetable. Since I can no longer order this tasty dish out in the restaurant world, I set about recreating it in my own kitchen, and I was quite pleased with the results.
- 1/3 shelled pistachios
- 1 – 2 shallots, thinly sliced (about half a cup)
- 1 ½ pounds Brussels sprouts, ends trimmed and sliced in half
- 2 tablespoons olive oil
- Good quality sea salt
- Freshly ground black pepper
- Toast the pistachios by tossing them in a large, dry cast iron skillet or non-stick pan over medium-high heat. Cook them for about 5 minutes, until they begin to brown. Remove from the pan and set aside. Once the nuts have cooled, coarsely chop them.
- Add 2 teaspoons of oil to the pan along with the shallots and a pinch of sea salt. Cook for about 10 minutes, stirring frequently, until the shallots have caramelized. Remove from the pan and set aside.
- Turn the heat down to medium and add a tablespoon of oil to the pan. Place the sprouts cut side down in the oil. (You may need to do this in two batches depending on the sizes of your pan.) Sprinkle with a pinch of salt Leave the sprouts untouched for about 10 minutes.
- Sprinkle the sprouts with salt and pepper and add the remaining teaspoon of oil. Toss to coat, and cook for another five minutes, stirring frequently. Add the shallots and pistachios back to the pan and cook for another minute or two, until heated throughout.
- Serve and enjoy!
Serves 4 as a side dish.