Italian Brussel Sprouts

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.

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