Featuring: Meyer Lemon Oil
- 2 Tbsp Meyer Lemon Olive Oil
- 1 pint brussel sprouts, quartered
- ½ cup pecan halves, toasted
- 2 shallots, chopped
- 2 Tbsp Traditionale Balsamic Vinegar
- Salt & pepper
In a large sauté pan, heat the Meyer Lemon Oil, and sauté the brussel sprouts with shallots for about 6 minutes, until they are browned.
Add the balsamic vinegar, pecans, and season to taste with the salt and pepper
Transfer to serving bowl.