1 pound brussels sprouts, trimmed and quartered
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 pound cheese tortellini
zest and juice from 1 lemon
grated Parmesan, for serving
In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes. With a large slotted spoon, transfer sprouts to skillet. Increase heat top high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes.