Sprout & Pea

I’ve men­tioned these brus­sels sprouts before but they were hid­den in a large din­ner party post and I thought they deserved their own show, espe­cially since they’re a great side dish for the upcom­ing hol­i­days.
These lit­tle green guys are one of my favorite veg­eta­bles and this is such a quick, sim­ple and fla­vor­ful way to pre­pare them. Since they have a lot of nat­ural fla­vor, brus­sels sprouts don’t need much to make a tasty dish.  This one com­bines my two favorite ingre­di­ents — shal­lots and lemon.  Here’s how to make it…

2 cups brus­sels sprouts cut into halves
1/​2 a large shal­lot minced
Juice of 1 lemon
3 tbsp extra vir­gin olive oil
Salt and pep­per to taste

In a large pan, bring olive oil to medium — high heat and add shal­lots and brus­sels sprouts. Stir until brus­sels sprouts start to brown just a lit­tle bit. Add lemon juice, reduce to low-​​medium heat and cover. Stir­ring occa­sion­ally, let cook for about 15 min­utes or until brus­sels sprouts are a bit soft and bright green.