|1 pound||Brussels Sprouts, stem end trimmed off|
|2 large||Shallots, thinly sliced|
|1/4 cup||Parmesan Cheese, shaved|
|1/4 cup||FUSED Lemon Olive Oil|
|2 TBSP||Fresh-Squeezed Lemon Juice|
|To Taste||Sea Salt and 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 with a very sharp knife.
In a large saute pan, heat the FUSED 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 FUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 Sides