Name: Shaved Brussels Sprout and Shallot Sauté
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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