SHAVED BRUSSELS SPROUT AND SHALLOT SAUTé

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Shaved Brussels Sprout and Shallot Sauté image

Provided by Jill Silverman Hough

Categories     Food Processor     Side     Sauté     Vegetarian     Low Cal     High Fiber     Brussels Sprout     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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