Shaved Brussels Sprout and Shallot Sauté

Ingredients for Shaved Brussels Sprout and Shallot Sauté

• 800g brussels sprouts, outer leaves removed

• 2 tablespoons (1/4 stick) butter

• 3 tablespoons olive oil

• 12 medium shallots, thinly sliced (about 300g )

• 6 garlic cloves, thinly sliced

• 4 tablespoons pine nuts, toasted, divided

• 2 tablespoons fresh lemon juice

How to make Shaved Brussels Sprout and Shallot Sauté

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.