Sauteed Brussel Sprouts with Lemon and Almonds
5 T. OLIVE MILL Meyer Lemon olive oil
1 T. minced shallot
12 large brussel sprouts (about 1 ½ lbs.) trimmed, leaves separated from cores, cores discarded
¼ c. shelled pistachios or sliced toasted almonds
Salt and pepper to taste
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir about 30 seconds. Add brussel sprout leaves begin to soften but are still bright green, about 3 minutes. Season to taste with salt and pepper. Serve immediately.
