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Sauteed Brussels Sprouts With Pistachios And Lemons

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Ingredients

3 tablespoons grapeseed oil or olive oil

1 tablespoon minced shallot

12 large brussels sprouts, trimmed, leaves separated from cores (about 8 cups), cores discarded

3/4 cup shelled unsalted natural pistachios

2 tablespoons fresh lemon juice

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