Ingredients
1 pound Burssel Sprouts, outer leaves removed
1 tablespoon unsalted butter
2 tablespoons olive oil
4 medium shallots, thinly sliced
1 medium garlic clove, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon minced flat-leaf parsley
2 tablespoons pine nuts, toasted, divided
Kosher salt
Freshly ground white pepper
Preparation
Cut off stem of each brussel sprout, remove outer leaves, cut in half (or quarters for larger brussel sprouts)
In a large skillet, add the butter with olive oil and place on the stove over a moderate heat. When the butter is foaming, add the shallots and cook, stirring often, until translucent and tender, about 3 minutes. Add garlic and cook until fragrant, about 1 min.
Increase the heat to moderate-high and add the brussel sprouts. Cook, stirring often, until tender, about 7 minutes. Using a wooden spoon, stir in the lemon juice, zest, and parsley. Taste and season with salt and pepper
Transfer to a large bowl or platter, sprinkle with pine nuts and serve.
