One of the (many) things I love about brussels sprouts is that they keep for a really long time in the fridge. So whipping up a weeknight side dish like this one is a cinch.
What you need
1 pound Brussels Sprouts
6 tablespoons Tessemae’s Cracked Pepper Dressing
½ cup shaved Parmigiano Reggiano cheese
What to do
Trim the ends of the Brussels sprouts, then half them lengthwise so that they can lie flat on your cutting board. Slice very thinly. Toss the shredded Brussels sprouts with the Cracked Pepper and cheese.
Makes 4 cups