Originally published on September 8, 2015
I love Brussels sprouts. They have to be fresh, not frozen, and they need to be cooked perfectly. Unlike many, I don’t think that always means cooking them in bacon grease and then sprinkling those crunchy bits of bacon throughout the sprouts. While I have made Brussels sprouts with bacon, this is a lighter and healthier side and still extremely tasty. And with the season of warm salads just around the corner, the timing couldn’t be better.
Ingredients:
2 tablespoons olive oil, divided
1/2 pound Brussels sprouts, trimmed
3 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Salt
Pepper
Directions:
1.) Cut Brussels sprouts in half and thinly slice to shred them. You can also do this in a food processor with the shredding attachment.
2.) Heat one tablespoon of olive oil over medium-high heat. Add Brussels sprouts, season with salt and pepper, and toss. Cook for 3 minutes, tossing often, until the sprouts are bright green and slightly wilted.
3.) Transfer the Brussels sprouts to a large bowl. Add lemon juice, remaining tablespoon of olive oil, and Parmesan cheese. Toss well, taste, and adjust seasoning with salt and pepper if needed.
4.) Serve and enjoy!