1-1/4 pound Brussels sprouts
2 tablespoons margarine
1/3 cup finely chopped shallot (from 1 large shallot)
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh thyme
1/2 cup pareve sour cream
Freshly ground black pepper
1/2 cup shelled salted pistachios, lightly toasted and coarsely chopped
Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the margarine in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
Stir in the lemon zest and thyme. Add the sour cream and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.