Brussel Sprouts with Lemon and Pistachios

3 T. OLIVE MILL Pistachio oil
1 T. minced shallot
12 large brussel sprouts, trimmed, leaves separated from cores (about 8 cups), cores discarded
¾ cup shelled unsalted pistachios
2 T. fresh lemon juice

Heat oil in large skillet over medium high heat.  Add shallot and stir 20 seconds.  Add brussel 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.

Pistachio Oil

This pistachio oil from California is nutritious, delicious and easy-to-use.