Recipe information
Yield
8 Servings
Ingredients
1
3/4 pounds brussels sprouts, outer leaves removed
2
tablespoons (1/4 stick) butter
3
tablespoons olive oil
12
medium shallots, thinly sliced (about 2 cups)
6
garlic cloves, thinly sliced
4
tablespoons pine nuts, toasted, divided
2
tablespoons fresh lemon juice
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Preparation
Step 1
Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
Step 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.