No one ever believes you if you say your favorite vegetable is brussel sprouts. Most people hate them. They are the Rodney Dangerfield of the vegetable world. It's a shame too, such a bad rep for such a yummy and versatile veggie. This is one of my favorite ways to make them. Take a pound brussel sprouts and clean them, trim off any of the outer leaves that may be bruised or browned. Then slice them thinly. Now I do this with a knife so they look like shreds but you can do this with a shredder blade of a food processor too.
Heat about 2 Tablespoons of extra virgin olive oil and 2 Tablespoons of butter in a skillet and then add the shredded sprouts. Cook them this way for about 20 minutes. You can add more olive oil or butter if the pan seems to dry or you can add some chicken broth if you don't want to add more fat. The sprouts should end up being soft and tender, and slightly browned. When they are done, sprinkle with lemon juice and Parmesan cheese. You'll never look at brussel sprouts with contempt again!