Sunday, October 11, 2009

Cheryl's Shredded Brussel Sprouts with Lemon

I never had Brussels sprouts as a kid. So I don't have any childhood prejudices towards them. After having Brussels sprouts a few times, I have decided that they need to be made with a little flavor help but are decent. Little mini cabbages. I found this recipe in the newspaper and decided to try it. It's pretty good.

Cheryl's Shredded Brussel Sprouts with Lemon

1 sweet yellow onion, chopped
2 to 3 cloves garlic, minced
2 pints Brussels sprouts, shredded or sliced very thin
1 large lemon, juice and zest
4 T butter
1/3 cup grated Parmesan cheese
1 cup sliced, fresh mushrooms
3/4 tsp salt
1/2 tsp pepper

Chop onion. Mince garlic. Shred sprouts by finely slicing with knife. Grate 1 tsp zest from lemon and squeeze 3 T of juice. In large frying pan or wok, melt butter over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic and mushrooms and cook for 1 minute. Add sprouts, reduce heat to medium and cook, stirring occasionally until tender, about 15 minutes. Add lemon zest and juice, salt and pepper. Remove from heat and stir in cheese.

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