Buy fresh Brussels sprouts that are bright green and heavy for their size. In this recipe, quickly caramelized shallots add a sweet note to these miniature members of the cabbage family.
1 tablespoon extra-virgin olive oil
3 shallots, thinly sliced
1/8 teaspoon salt
1 pound Brussels sprouts, trimmed and cut into quarters
1/2 cup low-sodium vegetable stock or broth
1/4 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice