1 Red Dog Farm Brussels Sprouts tree
2 Tbls. of Red Dog Farm yellow onion, finely minced
2 Tbls. of extra-virgin olive oil
3 Tbls. of lemon juice
1/4 cup of shredded Romano cheese
2 Tbls. of toasted pumpkin seeds
salt and pepper to taste

Remove the Brussels Sprouts from the tree and remove any tough part of the stem. Shred the Brussels Sprouts with a food processor, or very thinly slice them. Heat the olive oil over medium heat in a skillet and add the minced onion. Once that begins to brown add in the Brussels Sprouts. Cook for just a few minutes until they begin to wilt. Quickly toss with the lemon juice and salt & pepper. Serve warm and top with the cheese and pumpkin seeds.