Bring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and trim the stems. Slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 to 4 minutes; drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched the sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios.
•(If making ahead, cool blanched sprouts in ice and water, drain and store, wrapped, in the fridge until ready to use.)
Notes
Nutrition advice is for 6 servings. • Blanched and cooled Brussels Sprouts can be stored in the fridge up to 3 days.