Italian Brussel Sprouts

Italian Brussel Sprouts

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons freshly ground pepper
• Crushed red pepper flakes
• 1 clove garlic or 1/2 tsp garlic powder
• 14 ounces shredded Brussels sprouts, see Note
• 1 teaspoon kosher salt
• 1 1/4 cups freshly grated Parmesan cheese (or feta!), plus more for serving
• Zest of 1 lemon
• Juice of 1 lemon
• 1/3 cup toasted hazelnuts or pecans, roughly chopped
• 1/4 cup chopped fresh parsley for topping, optional
• *This is a fun recipe change it up by adding olives for Greek or chili powder for some flare!*

INSTRUCTIONS

• In a large skillet over medium heat, cook the olive oil, pepper, fresh garlic and red pepper flakes together until toasted, 30 seconds to 1 minute.
  
• Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
  
• Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
  
• Remove the skillet from the heat and add the Parmesan (or feta!), lemon zest, and hazelnuts.
  
• Serve warm, topped with more fresh Parmesan, if desired.