Brussels Sprouts with Pine Nuts
with fresh lemon juice ...  Side Dish

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This is my favorite way to prepare this vegetable with shallots, garlic and other ingredients. 


Sliced vegetable
photograph created by
adapted from Bon Appetit

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Prep Time: 15 min   Total Time: 15 min   Servings: 6


3 tablespoons pine nuts, toasted, divided
1 tablespoon butter
1-1/2 tablespoons extra-virgin olive oil
1 cup shallots thinly sliced
4 garlic cloves thinly sliced
1 pound brussels sprouts, trimmed, thinly sliced
2 teaspoons fresh lemon juice
Salt and pepper
to taste


Toast nuts on a sheet pan under the broiler for 2 to 3 minutes or until lightly brown, do not burn. This can be done ahead .

In a skillet over medium heat saute shallots and garlic in butter and oil stirring constantly until almost translucent. Add the vegetable, cook approximately 7 more minutes or until tender. Stir in the lemon juice, 2 tablespoons nuts, salt and pepper to taste. Divide among 6 to 8 plates, sprinkle with the remaining 1 tablespoon pine nuts and serve with a
main entree.

Wine recommendation: Pinot Gris; Chardonnay

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