Photo by Farideh Sadeghin
Prep time: 15 minutes
Total time: 20 minutes
1 pound|450 grams Brussels sprouts, thinly shaved
1 cup|40 grams freshly grated parmesan cheese
½ cup|50 grams sliced almonds
¼ cup|60 ml olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper, to taste
Zest the lemons into a large bowl with the Brussels sprouts, parmesan, and almonds. Squeeze 3 tablespoons|45 ml of lemon juice into a small bowl and whisk with the olive oil and honey. Season with salt and pepper, then toss with the Brussels sprouts before serving.
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