Rinse about a pound of fresh Brussels sprouts under cold water, trim the ends, and discard any yellow or wilted outer leaves. Slice each sprout thinly to create shreds.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add the shredded Brussels sprouts to the skillet and sauté, stirring occasionally, for about 8 to 10 minutes until golden-brown and caramelized.

Add 2-3 cloves of minced garlic during the last two minutes of cooking and sauté until fragrant.

Season the mixture with salt and freshly cracked black pepper to taste and toss to ensure even distribution.

Off the heat, mix in about half a cup of freshly grated Parmesan cheese and a squeeze of lemon juice until the cheese melts into the warm Brussels sprouts.

If desired, sprinkle some crushed red pepper flakes and toss gently to combine.