2 pounds Brussels Sprouts (1 stalk)
6 tablespoons Unsalted Butter
3/4 cup Pine Nuts
3 each Melissa's Shallots, peeled and thinly sliced
3 cloves Peeled Garlic minced
1/2 cup Basil fresh and cut into ribbons
1 Meyer Lemons juiced
Kosher Salt to taste
Fresh Ground Pepper to taste
Score an ''X'' on the bottom of each Brussels Sprout and place them into salted, boiling water.
Boil for 3-4 minutes or until tender.
You can check for doneness by cutting one in half and checking the center.
Place directly into ice water to stop them from cooking.
When cooled, remove them from the ice water and cut them in half, lengthwise. Set aside.
Melt 3 tablespoons of butter in a sauté pan.
Add the pine nuts and sauté, stirring constantly until golden, about 3 minutes.
Remove the nuts and set aside.
In the same pan, melt the remaining butter and add the shallots.
Season with salt and pepper.
Sauté until translucent and add the garlic.
Cook for 1 minute and then add the sprouts, 1/2 of the pine nuts and the basil.
Cook until heated through, about 4 minutes.
Remove from the heat; add the lemon juice and remaining pine nuts.
Mix well and adjust the seasonings.
If you would like to kick it up with a little heat, add some crushed red pepper flakes.