A light and vegetarian side-dish using shredded Brussels sprouts shallowly braised in olive oil and lemon juice, with garlic and nutmeg, and topped at the end with fresh chives. Can also be used as a main and it's a nice way to catch up on your greens.
Best served warm. Enjoy :)
Note: make sure you only use fresh sprouts to avoid the bitterness of aged ones. The little "rose cabbages" as the Germans call them are often bitter, which is usually a turn-off for the Western palates, but there are ways to avoid that. For instance, taste a little of the fresh sprouts and if they seem bitter de-core them thoroughly and boil them in water for 5 minutes, then drain them before cooking the main recipe you planned. More tips on that here.