Step 1

Line a plate with a double layer of paper towels. Heat ½ cup oil in a skillet over medium heat. When it's hot enough to sizzle a shallot ring, add all the shallots. Cook, stirring occasionally, until they are all golden brown, about 10 minutes. Regulate the heat so they fry slowly and don't burn. Use a slotted spoon to transfer them to the prepared plate to drain. Sprinkle with a pinch of salt.

Step 2

Heat 2 tablespoons oil over medium heat in a large heavy skillet (preferably cast iron), until hot, but not smoking. Sauté the Brussels sprouts, tossing occasionally, for 8-10 minutes, until lightly browned in spots and cooked through, but still crisp. Season with ½ teaspoon salt and ½ teaspoon of fresh ground black pepper. Sprinkle with lemon juice and toss to coat.

Step 3

Mound Brussels onto a platter. Scatter the shallots on top.