2 stalks of leeks, sliced lengthwise and cleaned, then sliced into 1/4″ pieces (you can also substitute with a half an onion, diced)
2 cups Brussels sprouts, trimmed and halved
2 cups fresh peas or thawed frozen peas
3 tablespoons lemon juice
1/4 cup shaved Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
1. Coat a large saucepan with the olive oil and add leeks, tossing to coat evenly. Turn the heat to medium and sauté until they’re caramelized, about 5-10 minutes. Stir occasionally, adjusting the heat accordingly so the leeks don’t burn.
2. Add the Brussels sprouts and peas to the pan. Cook for 9-12 minutes or until Brussels sprouts are cooked thoroughly. Add salt and pepper to taste.
3. Sprinkle the lemon juice and cheese over the vegetables and toss to coat vegetables evenly.
4. Serve warm.