Sauteed Brussels Sprouts With Lemon And Pistachios - cooking recipe

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

Preparation

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