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Sautéed Brussels Sprouts with Caramelized Shallots

Course Dinner, Side Dish


  • 2 tbsp olive oil
  • 6 medium shallots peeled and thinly sliced
  • 2 lbs Brussels sprouts washed, dried, trimmed and cut int half lengthwise
  • ¼ cup pine nuts toasted
  • 2 tbsp fresh lemon juice
  • ¼ cup Parmesan cheese grated


  • 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.
Keyword Brussels Sprouts