My Favorite Brussels Sprouts
16 ounces thinly sliced Brussels sprouts (from about 1½ pounds Brussels sprouts)
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon garlic, minced
3 shallots, julienne (thinly sliced in strips)
juice from ½ lemon
zest of 1 lemon
2 tablespoons finely chopped parsley
2 tablespoons chopped dill
grated parmesan, for topping
Trim and discard the ends of the Brussels sprouts. Use the slicer attachment of your food processor to thinly slice. Set aside.
Heat the olive oil and butter together in a large sauté pan. Add the garlic and shallots, sauté until soft. Add the Brussels sprouts and cook until tender and bright green. Season with salt and pepper. Add the lemon juice and zest. Serve topped with freshly grated parmesan.
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