A variation on an old theme tonight: Brussels sprouts sauteed with lemon, toasted pine nuts, shallots, and butter. I have come to the conclusion that you pretty much can’t go wrong once you’ve gotten as far as sauteeing the sprouts with shallots and butter, and throwing some lemon zest or juice or both on at the end. The most impressive part of this recipe I thought was how quick it was.

Unlike Fine Cooking’sbrussels sprouts with hazelnut butter or brussels sprouts with brown butter, there is no roasting or butter-making or anything fancy in this one. It is *dead easy*:

This one comes courtesy of Edible Vancouver (whose cover is responsible for my brussels sprout cravings BTW):

Brussels Sprouts Saute

1 1/2 lb brussels sprouts trimmed and sliced in half lenthwise (I only had 1 lb, so I 2/3’ed the butter, but kept the lemon and shallots and garlic the same)

5 tbsp butter, divided (I used 4: 3 at the beginning, one at the end)

6 shallots or 1 medium sized onion (I used 3 monster sized shallots), finely sliced

4 cloves of garlic, minced

1 1/2 tbsp fresh lemon juice

2 tsp lemon zest

1/4 cup pine nuts, toasted

1/4 cup parmesean cheese, finely grated

Heat 4 tbsp of butter in a large pan on medium high. When butter starts to bubble, add shallots, cook until shallots just start to brown. Add garlic and cook for 30 sec. longer. Add brussels sprouts. Turn heat up a little and saute until sprouts are tender (they suggest 6 minutes, I’d say closer to 10). Stir in lemon juice, zest, and remaining 1 tbsp of butter, and half of pine nuts. Transfer to a large bowl and garnish with remaining pine nuts and parmesean. And voila! That’s all there is to it.

We served ours with grilled Mahi-Mahi ala Trader Joe’s frozen section, and some left-over herb baguette from the bakery (and of course, red wine). Not to bad for a thown together at the last minute meal, if I do say so myself.