Easy Shaved Brussels Sprouts

Shave the Brussels sprouts: With a knife: Remove any tough outer layers with your fingers. With a large Chef’s knife, cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slice cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.

With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video .)

With a mandolin: Slice the whole Brussels sprouts with a mandolin, taking proper safety precautions to keep your fingers away from the blade. (Here’s a video .)

In a medium bowl, stir together the minced garlic, shallot, Parmesan cheese, and kosher salt .

In a large skillet, heat the olive oil over medium high heat. Add the Brussels sprouts and cook for 4 minutes, stirring only occasionally, until tender and browned. Stir in the Parmesan mixture and cook additional 3 to 4 minutes until lightly browned and fragrant. Remove the heat and if desired, stir in the panko. Taste and add additional salt as necessary.