There are two reasons why you need to go to Trader Joe's today: Peonies are in season and they are $6.99 (A bunch, not A stem) AND they sell pre-shredded brussel sprouts in the refrigerated produce area. The second reason makes the dish I'm about to share quite possibly the easiest and most delicious side veggie in history.

I'm slightly self-conscious even sharing this recipe (if you can call it a recipe...it has two ingredients) because talking about brussel sprouts, let alone writing about brussel sprouts, is like talking or writing about kale. Everyone has heard/had enough. But, I felt an obligation to share this dish because after many different attempts and versions over the last few years, I feel like it has been mastered with this iteration.

Here are the components required to get deliciously crispy, salty, slightly lemon-y brussel sprout shreds.

My thinking is the fewer ingredients and steps, the lesser chance I have of screwing it up. So, this dish was made for me. Outside of salt and pepper, all ingredients (and the pan) are pictured above.

1. Lodge Cast Iron Skillet

2. Avocado Oil (avocado oil is the best for high heat, not to mention its health benefits)

3. Trader Joe's shaved Brussel Sprouts

4. Lemon rind

Instructions: Add avocado oil (enough to generously coat all of the brussel sprouts) to cast iron skillet on high-heat. Once oil is hot, dump the shaved brussel sprouts into the pan. Add a healthy dose of salt and pepper. Toss a few times. Once they are crispy and dark brown ( I like them really crispy and dark brown), remove from pan, shave some lemon rind into the mix and season again with salt as desired. Done.

A great appetizer, a healthy side dish and an all around crowd pleaser. 3 ingredients and a similar number of minutes to make. You're welcome(:

Have a great Tuesday!