Ingredients
1 lb Brussels sprouts, stem ends trimmed off
2 large shallots, thinly sliced
1/4 cup shaved Parmesan cheese
1/4 cup Melgarejo Hojiblanca EVOO
1 Tbs Lemon Fused Olive Oil
2 Tbs fresh squeezed lemon juice
sea salt & ground pepper to taste
Directions:
Shave or slice Brussels sprouts as thinly as possible. This can be done with a mandolin or by using a sharp knife
In a large sauté pan, heat the olive oil over medium high heat. Begin by sautéing the shallots until they just begin to caramelize on the edges. Add the shaved Brussels sprouts and sauté, 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 & pepper to taste. Toss well to combine. Serve drizzled with the Fused Lemon Olive Oil and shaved Parmesan cheese.