Remove tough ends from brussels sprouts. Then, shred them using either the slicing attachment of your food processor(quickest method), a mandoline, or by thinly slicing with a chef's knife.Tip: if using a mandoline or chef's knife, don't remove the tough ends first. Rather, hold onto those ends while you slice the brussels sprouts, then discard them!
Heat olive oil in a large pan over med-high. Once hot, sauté brussels sprouts with garlic powder, thyme, salt, and pepper for about 7 minutes. The sprouts should be tender and lightly browned in some spots.
Remove from heat and stir in lemon juice and parmesan. Mix everything together, adjust seasonings to taste if necessary, and serve hot!
*LEFTOVERS: Leftovers can be refrigerated in an airtight container for about 4 days. You can reheat them in the microwave or on the stovetop. Feel free to repurpose leftovers in a pasta, frittata, with scrambled eggs, etc. if you want to switch things up!*RECIPE MODIFICATIONS:
For a vegan or dairy-free version of this recipe, try using vegan parmesan or perhaps swap the parmesan with nutritional yeast to mimic that cheesy flavour.
While I used dried thyme for this recipe (it's a lot quicker!), you could try using fresh thyme too. The amounts might differ slightly, so adjust to your taste preferences.
Similarly, you can use freshly minced garlic in place of garlic powder.