Sauteed Brussels Sprouts with Lemon and Pistachios
- ¾ cup shelled unsalted natural pistachios
- 12 large brussels sprouts
- 1 tablespoon shallot
- 2 tablespoons fresh lemon juice
- 3 tablespoons grapeseed oil
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté 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 bow...