Saute shaved brussel sprouts in lemon olive oil, sprinkle with garlic salt, salt and pepper. Cook until dark green in color and caramelized on the edges stirring often.

To toast the breadcrumbs: I used 2 slices of toasted Ezekiel bread. Once cooled I pulsed it  in blender until crumb consistency was reached. Then sautéed in 1 tsp ghee until golden brown.

Toss with toasted breadcrumbs (instructions below) and parmesan cheese. Enjoy!