After a long separation I’m happy to say that Brussels sprouts, the delectable little brassicas, are officially back in my kitchen. And belly. It’s a happy time.

I’m usually a fan of tossing them, halved, with a little balsamic and roasting them. Or coating them with bacon jam. Or red curry. But this time around I wanted something a little different, so I sliced them thinly, added a red onion and some shaved parmesan, and tossed them in olive oil and lemon juice. Simple, fresh, and completely satisfying. Brussels sprouts, I’m glad you’re back.

Shaved Brussels Sprouts Salad

2 dozen Brussels sprouts

1 small red onion

1/4lb parmesan cheese

1/8 cup olive oil

Juice of 2 lemons

Pinch of salt

Remove tops of sprouts and thinly slice. Mix in a bowl with thinly sliced red onion, shaved parmesan cheese, olive oil, lemon juice, and salt. Cover and refrigerate for 2 hours before serving.