Brussels Sprouts and Macadamia Nuts

Ingredients:

• 1 pound Brussels sprouts, base and outer leaves trimmed, and halved
• 4 tablespoons unsalted butter
• 1/4 cup thinly sliced onion
• 1 tablespoon minced garlic
• 1/2 cup chopped macadamia nuts
  
• 1 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely grated Pecorino Romano
  

Procedure:

• Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
• In a large saucepan, melt 3 tablespoons of the butter over medium-high heat.
• Add the onion and garlic, and cook for 1 minute.
• Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan.
• Add the remaining tablespoon of butter and when melted, add the macadamia nuts and cook, stirring, until golden and fragrant, about 2 minutes.
• Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
• Transfer to a serving bowl and sprinkle with the Pecorino Romano. Serve immediately.