Sautéed Brussels Sprouts with Lemon and Pistachios

This is an easy, delicious vegetable dish. Try it even if you think you don't like brussels sprouts. It's from the February issue of Bon Appetit. They recommend serving it with a roasted rack of lamb or whole chicken with a Middle Eastern-flavored rub like olive oil, salt, pepper, cumin, paprika and cayenne pepper. I served it over brown rice and that was really good, too.

3 tbsp. grapeseed oil (I used olive oil)
1 tbsp. 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 tbsp. 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. Makes 4 to 6 servings.