Warm Brussels Sprouts with Lemon and Hazelnuts

slaw1 lb. Brussels sprouts
2 T unsalted butter
1 medium shallot, minced
Zest of 1 lemon
1 T fresh lemon juice
½ C toasted hazelnuts, chopped
Sea salt and pepper, to taste

Halve the Brussels sprouts lengthwise and them thinly slice crosswise, discarding ends that may be slightly brown. In a medium-sized sauté pan, melt the butter over medium-high heat. Add the shallots and Brussels sprouts and sauté until crisp-tender, about 4 minutes. Add the lemon zest, lemon juice and hazelnuts. Season with salt and pepper. Serves 6.