Makes 4 to 6 servings

3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves
separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

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 bowl and serve.