Sauteed Brussels Sprouts With Lemon and Pistachios

Source: Bon Appétit magazine, February 2008 issue

• Ready In: 20 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 3  tablespoons  grapeseed oil or 3  tablespoons olive oil
• 1  tablespoon  minced shallot
• 12  large Brussels sprouts, trimmed, leaves separated from cores and cores discarded (about 1 1/2 pounds)
• 3⁄4 cup  natural unsalted shelled pistachio
• 2  tablespoons fresh lemon juice

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add shallot and stir 20 seconds.
3. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
4. Drizzle lemon juice over.
5. Season to taste with salt and pepper.
6. Transfer to bowl and serve.