Since discovering this recipe, I switched from the person who used to avoid brussels sprouts into the person who seeks them out whenever they are in season. Anytime I’ve made this, I have had several people ask me for the recipe. This one is a keeper!
Average time: 30 minutes
4 Tbsp olive oil, more as needed
12 medium french shallots (approx 2 cups), thinly sliced
6 cloves of garlic, thinly sliced
2 lbs brussel sprouts, ends removed and sliced in half
4 Tbsp pine nuts
2 Tbsp fresh lemon juice
1. In a large saute pan or dutch oven, heat olive oil over medium heat. Add shallots and saute until translucent, about 3 minutes. Add garlic, stir 1 minute or until fragrant.
2. Add brussel sprouts, increase heat to medium-high and saute until tender, about 8-10 minutes. Season with salt and pepper to taste. Stir thoroughly.
3. Remove from heat. Stir in pine nuts and drizzle with lemon juice.
Serving Suggestion: I’ve also added in some spicy paprika (approximately 1-2 Tbsp, depending on your liking for spice). You can add this in immediately after adding brussel sprouts.
Photo Credit: Real Simple