Shaved Brussel Sprouts with Arbequina, Lemon Olive Oil & Parm Cheese
You can ask my husband, I have always been one of those people who never liked brussel sprouts! My mom always told me your taste buds change so every couple of years so you should try it again. So I did, every couple of years i would try brussel sprouts and you know what? It took until I was in my 40's before I liked them and this was the first recipe that i tried that started me eating brussel sprouts. I hope you enjoy!
1 pound Brussel sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup InfuseMe Arbequina Extra Virgin Olive Oil
1 tablespoon InfuseMe Lemon (fused) olive oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste
Shave or slice the brussel sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussel 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. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
Serves 6 as a side
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