Sauteed Brussels Sprouts with Lemon and Pistachios

Ingredients

• 1.5 pounds brussels sprouts separated trimmed ( 8 cups)
• 3 tablespoons grapeseed oil 
• 2 tablespoons juice of lemon fresh
• 0.8 cup natural pistachios unsalted shelled
• 1 tablespoon shallots minced

Equipment

• bowl
• frying pan

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. Season to taste with salt and pepper.
5. Transfer to bowl and serve.