Shaved Brussels Sprout and Shallot Sauté
A delicate side dish featuring thinly sliced brussels sprouts sautéed with shallots and garlic, finished with toasted pine nuts and a bright splash of lemon juice.
6 servings
17 min
Ingredients
- •1¾ pounds brussels sprouts
- •2 tablespoons butter
- •3 tablespoons olive oil
- •12 medium shallots
- •6 cloves garlic
- •4 tablespoons pine nuts
- •2 tablespoons lemon juice
Cooking Instructions
- 1.
Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
5 min
- 2.
Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
12 min
