Shredded Brussels Sprouts with Lemon

Clean the Brussels sprouts by taking off the brown leaves and cutting off the bottoms. Shred the Brussels sprouts by finely slicing with a knife. Grate 1 teaspoon of zest (skin, yellow only, no white) from the lemon. Squeeze it for 3 tablespoons of juice. In a large frying pan over medium-high heat, melt the butter. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add the Brussels Sprouts, reduce heat to medium and cook, stirring occasionally, until sprouts are just tender, about 15 minutes. Add the lemon zest and juice, the salt and pepper. Remove from the heat and stir in the parmesan cheese. Serves 8.