1 pound of brussels sprouts
2 large shallots, thinly sliced
1/4 cup of shave Parmesan Cheese
1/4 cup of Ultra Premium Extra Virgin Olive Oil
1 tablespoon of Lemon Extra Virgin Olive Oil
2 tablespoons of fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste
Directions:
Shave or slice the brussels sprouts as thin as possible. This can be done on a mandolin, using a slicing disk of a food processor, or simply by using a very sharp knife coupled with a decent knife skill.
In a large saute pan, heat the Ultra Premium Extra Virgin Olive Oil over medium heat. Begin by sautéing the shallots until they just begin to caramelize on the edges. Add the shaved brussels 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 adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the Lemon EVOO and shaved parmesan cheese.
Serves 6 as a side
Recipe from Veronica Foods