Can be prepared in 45 minutes or less.

Ingredients

　　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.