Image & Recipe by The Skinny
1 1/2 lbs brussels sprouts, sliced in half, lengthwise
1 1/2 t applewood, hickory, or bacon seasoned salt
1/2 t black pepper or red pepper flakes
2 large shallots, sliced
1/2 c sun-dried tomatoes (in oil), sliced
1-2 T garlic, minced or sliced
1/2 c chicken, ham or vegetable broth
1/4 c fresh basil, cut into chiffonade
2 t olive oil
1 T fresh lemon juice
2 T freshly grated Parmigiano-Reggiano