This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.
To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.