- a 10-ounce container Brussels sprouts (about 26), trimmed
- 2 tablespoons unsalted butter
- 3 scallions, sliced thin diagonally
- 1 teaspoon fresh lime juice, or to taste
- Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.