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Ingredients
- 16 oz fresh Brussels sprouts
- 2 shallots, thinly sliced
- 2 lemons, for juice
- 3 T Publix Lemon-Herb Finishing butter, divided
- 1/4 c pine nuts
- 1/2 t kosher salt
- 1/4 t pepper
- 1 T lightly dried organic parsley (Gourmet Garden), finely chopped
- 1/3 c Caesar Parmigiano Yogurt Dressing (Bolthouse Farms)
- 1/4 c shaved Parmesan cheese
Details
Preparation
Step 1
Remove stem end from Brussels sprouts & cut each in half. Slice shallots; squeeze lemons for juice (1/4 c).
Preheat LG sauté pan on med 1-2 min. Place 2 T butter in pan, then place Brussels sprouts flat side down in pan; cook 1-2 min until golden. Add shallots; cook 2-3 more min, stirring occasionally until Brussels sprouts are tender when pierced with a fork.
Reduce heat to low. Add lemon juice, remaining 1 T butter, pine nuts, salt & pepper; cook 1-2 min until butter melts & lemon juice evaporates. Chop parsley. Remove pan from heat; stir in dressing, parsley & cheese until blended. Serve.
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