Brussels sprouts with shallots and lemon - Mayo Clinic

Ingredients

• 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