1 ½ lbs. Brussels sprouts

Heavenly Butter olive oil

Heavenly Milanese Gremolata olive oil

½ cup fresh grated or shredded parmesan

½ cup chopped pistachios

Black pepper–to taste

Salt–to taste

Blanch Brussels sprouts in boiling water 2-3 minutes. Immediately transfer to an ice bath for at least 1 full minute, but until totally cooled. Drain well.

In a large skillet, heat both olive oils and add Brussels sprouts. Sautee over medium high heat until sprouts are slightly carmelized but still al dente. Add pistachios, turn off heat, season with salt and pepper, then sprinkle parmesan across the top of the sprouts.

Optional: dice 4 slices of raw bacon, cook in skillet until just crispy, then add Butter and Gremolata olive oils, and blanched sprouts. Cook as above.