Shaved Brussels Sprout And Shallot Sauté

• 1 3/4 pounds brussels sprouts, outer leaves removed
• 2 tablespoons (1/4 stick) butter
• 3 tablespoons olive oil
• 12 medium shallots, thinly sliced (about 2 cups)
• 6 garlic cloves, thinly sliced
• 4 tablespoons pine nuts, toasted, divided
• 2 tablespoons fresh lemon juice

1. Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
2. Melt butter with olive oil in large pot over medium heat. Add shallots; saute until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and saute until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.

brussels sprouts, butter, olive oil, shallots, garlic, pine nuts, lemon juice

Taken from www.epicurious.com/recipes/food/views/shaved-brussels-sprout-and-shallot-saute-240111 (may not work)