Warm Shredded Brussels Sprouts Salad

INGREDIENTS:

• Shredded Brussels sprouts
• 2 teaspoons olive oil
• Splash of vegetable stock
• pinch of salt
• fresh black pepper to taste
• fresh lemon juice
• 1 tablespoon Pecorino Romano cheese
• 1 tablespoon toasted pine nuts
• 1 tablespoon raisins

DIRECTIONS:

1. Sauté shredded Brussels sprouts in olive oil until slightly browned.
2. Add splash of low-sodium vegetable stock to deglaze pan.
3. Take off heat and add a pinch of kosher salt, fresh black pepper, squeeze of fresh lemon juice and 1 tablespoon grated Pecorino Romano cheese. Toss well.
4. Top with pine nuts and raisins.