2 tbsp. olive oil
6 medium shallots, peeled and thinly sliced
2 lbs. Brussels sprouts, washed, dried, trimmed
and cut in half lengthwise
1/4 cup toasted pine nuts
2 tbsp. fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 tsp. kosher salt
1/4 tsp. fresh-ground pepper
Heat oil in large, deep skillet over medium heat.
Add shallots to pan and sauté for five minutes. Increase flame to medium-high and add Brussels sprouts to pan. Stir every few minutes until shallots are golden brown and sprouts are slightly crispy, about 15 minutes.
Remove from heat. Stir in pine nuts, lemon juice, and parmesan cheese. Season with salt and pepper.