Lemony Brussels Sprouts with Parmesan Cheese
1 pound Brussles sprouts, stem end trimmed off
1/4 cup OLIVE & VINE extra virgin olive oil
2 large shallots, thinly sliced
2 tablespoons lemon juice, freshly squeezed
sea salt to taste
freshly ground pepper to taste
1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil
1/4 cup Parmesan cheese, shaved
Shave or slice the Brussles sprouts as thinly as possible. In a large saute pan, heat the olive over medium-high heat. Saute the shallots until they just begin to caramelize on the edges. Add the Brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
Add the lemon juice and salt and pepper to taste. Toss well to combine. Drizzle with the Lemon olive oil and top with the Parmesan cheese just before serving.
Serves 6 as a side