Ingredients

(Serves 4)

• 3 teaspoons extra-virgin olive oil, divided
• 3 shallots, thinly sliced (about 3 tablespoons)
• 1/4 teaspoon salt, divided
• 1 pound Brussels sprouts, trimmed and cut into quarters
• 1/2 cup no-salt-added vegetable stock or broth
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper

Directions

In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in 1/8 teaspoon salt. Transfer to a bowl and set aside.

In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the Brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/8 teaspoon salt, and the pepper. Serve immediately.