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Sauteed Brussels Sprouts with Lemon and Pistachios
- 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
Directions:View on Bon Appetit
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