1 pound Brussels sprouts, stem end trimmed off
2 large Shallots, thinly sliced
1/4 cup Parmesan cheese, shaved
1/4 cup INFUSED Lemon Olive Oil
2 TBSP Fresh squeezed lemon juice
To Taste Sea Salt
To Taste Freshly ground Black Pepper
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large saute pan, heat the INFUSED Lemon Olive Oil over medium-high heat. Saute 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.
To serve, drizzle with additional INFUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 (as a side)