- 2 lb Brussels sprouts ends & brown outer leaves trimmed
- 1 TB butter
- ½ cup minced shallot 2 large
- 2 TB fresh lemon juice
- ¼ cup minced fresh basil
- 2 tsp kosher salt
- ¼ tsp pepper
- 2 TB toasted pine nuts
Working in batches, place Brussels sprouts in a food processor and pulse to shred (if you don’t have a food processor use a mandolin or halve and then thinly slice lengthwise).
Heat butter over medium high heat in a large non-stick skillet. Add shallots and cook for 1 minute. Add sprouts and sauté for 5-7 minutes, until leaves are bright green and inner sections soften slightly.
Stir in salt, pepper, lemon juice and basil. Garnish each serving with 1 tsp pine nuts.