cheesy pepper sprouts
Low-carb cheesy pepper Brussels sprouts cooked with olive oil, fresh parmesan, lemon zest, and a touch of spicy crushed red pepper for a flavorful side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons freshly ground black pepper
- 0.25 teaspoons crushed red pepper flakes adjust for spice
- 14 ounces shredded Brussels sprouts use fresh or frozen
- 1 teaspoon kosher salt
- 1.25 cups freshly grated Parmesan cheese plus more for serving
- 1 teaspoon lemon zest from 1 lemon
- 0.33 cups toasted hazelnuts or pecans roughly chopped
Instructions
Preparation Steps
- In a large skillet over medium heat, heat the olive oil with freshly ground black pepper and crushed red pepper flakes until fragrant, about 30 seconds to 1 minute.
- Add the shredded Brussels sprouts and cook without stirring until they start to soften, about 2 minutes.
- Season with kosher salt and continue cooking until the Brussels sprouts begin to char lightly, about 2 minutes more.
- Remove skillet from heat and stir in the grated Parmesan cheese, lemon zest, and toasted hazelnuts.
- Serve warm topped with extra Parmesan cheese if desired.
Notes
This dish pairs wonderfully with grilled meats or as a healthy vegetarian side. Adjust red pepper flakes to taste for spice level.