Prep Time: 15 min Total Time: 15 min
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.
recommendation: Pinot Gris; Chardonnay|