Toast the pine nuts for about 2 minutes in a large saute pan, they burn quickly so be careful! Remove and set aside.
Add the olive oil and lemon zest to the pan. Cook for about 2 minutes until the zest is still yellow but crispy around the edges. Add the brussels sprouts and toss to coat with the oil. Cook, stirring occasionally until the brussels sprouts are just tender – not mushy.
Remove from the heat and add the lemon juice and toasted pine nuts. Season with salt and pepper to taste.
